Seared Scallops

Directions

1. 1
   Pull off and discard tough crescent-shaped muscle, if any, from each scallop.
2. 2
   Rinse scallops to remove sand from crevices.
3. 3
   Place scallops on paper-towellined plate; set aside.
4. 4
   Thinly slice dark-green tops from green onions and reserve for garnish; cut remaining parts into 1/2-inch pieces.
5. 5
   From lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice.
6. 6
   In 12-inch skillet, heat 1 teaspoon oil on medium until hot.
7. 7
   Add corn, red pepper, and green onion pieces; cook 5 minutes or until onions begin to soften.
8. 8
   Add tomatoes, lemon peel and juice, 1/4 teaspoon each salt and coarsely ground black pepper, and cook 3 minutes; stir in basil.
9. 9
   Transfer to bowl; cover to keep warm.
10. 10
    Makes about 2 1/2 cups.
11. 11
    Wipe skillet clean with paper towel.
12. 12
    Heat remaining 3 teaspoons oil in same skillet on medium-high until very hot.
13. 13
    Sprinkle scallops with 1/4 teaspoon each salt and coarsely ground black pepper.
14. 14
    Add scallops to skillet; cook 5 to 6 minutes or until opaque throughout and lightly browned on both sides, turning over once.
15. 15
    Serve scallops with corn relish; sprinkle with green onion slices.