Seared Scallops and Corn Salad for One
Ingredients
- 2 ears fresh corn or 1 1/2 cups frozen corn kernels
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon red wine, apple cider, or rice vinegar
- 3/4 teaspoon kosher salt, divided
- 1/2 cup cherry or grape tomatoes
- 3 fresh basil leaves
- 4 to 5 sea scallops (4 to 4 1/2 ounces)
- 1/4 teaspoon teaspoon freshly ground black pepper
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