for the Salad:
In a small skillet, melt butter over medium heat. Add corn, bell pepper, shallot and garlic. Cook for 4 to 5 minutes, or until tender. Add cream, salt and red pepper. Cook for 1 to 2 minutes, stirring frequently, until liquid is evaporated. Remove from heat; cover to keep warm.
In a large nonstick skillet, heat oil over medium-high heat. Add scallops; cook for 2 to 3 minutes on each side, until golden brown.
To serve, toss mesclun greens with 3 tablespoons Fresh basil Vinaigrette. Divide greens between two salad plates. Place 3 scallops on top of salad greens. Top with corn relish; drizzle with additional vinaigrette. Garnish with fresh basil, if desired. Serve immediately.
*for the Fresh Basil Vinaigrette
(Makes ¾ cup)
In the container of an electric blender, combine basil, lemon juice, Dijon mustard, sugar, salt and pepper. Process until blended. With blender running, add oil in a slow, steady stream; process until blended. Cover and chill.
Nutritional information per serving (approximate): 901 calories; 24 grams carbohydrates; 83 grams fat; 22 grams protein; 1102 milligrams sodium; 7 grams sugar.
Recipe from Phyllis Hoffman CELEBRATE SPRING magazine.