Directions:
- Combine tomato, basil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper; toss gently. Heat a large cast-iron or heavy skillet over high heat. Add oil to pan, swirling to coat. Pat scallops dry with paper towels; sprinkle with 1/2 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Add scallops to pan; cook 2 minutes or until browned. Turn scallops; cook 2 minutes or until done. Remove scallops from pan; keep warm. Coat pan with cooking spray. Add corn to pan; sauté 2 minutes or until lightly browned. Add to tomato mixture; toss gently. Serve salad with scallops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.85 Kcal (1398 kJ) | ||
| Calories from fat | 53.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 9% | |
|---|---|---|---|
| Cholesterol | 69.73mg | 23% | |
| Sodium | 1143.05mg | 48% | |
| Potassium | 1014.98mg | 22% | |
| Total Carbs | 31.55g | 11% | |
| Sugars | 5.52g | 22% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 39.85g | 80% | |
| Vitamin C | 17mg | 28% | |
| Iron | 1.9mg | 10% | |
| Calcium | 42.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 91.86 Kcal (385 kJ) | ||
| Calories from fat | 14.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 9% | |
|---|---|---|---|
| Cholesterol | 19.19mg | 23% | |
| Sodium | 314.51mg | 48% | |
| Potassium | 279.27mg | 22% | |
| Total Carbs | 8.68g | 11% | |
| Sugars | 1.52g | 22% | |
| Dietary Fiber | 0.93g | 13% | |
| Protein | 10.96g | 80% | |
| Vitamin C | 4.7mg | 28% | |
| Iron | 0.5mg | 10% | |
| Calcium | 11.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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