Scallop, Sugar Snap Pea, Corn, tomato, Salad POINTS® value | 4 Servings | 4 Preparation Time | 15 min Cooking Time | 10 min Level of Difficulty | Moderate light meals | We kick off corn week with this fresh-tasting salad. Cut back on prep work by buying stringless, ready-to-eat snap peas at the supermarket. Ingredients: 8 oz sugar snap peas 1/2 cup frozen corn kernels, thawed, or fresh 1 Tbsp white wine vinegar 1 Tbsp olive oil 1/2 tsp table salt 1/4 tsp black pepper 2 medium tomato(es), chopped (about 1 lb) 1 pound scallops, fresh (use sea scallops) 1 serving cooking spray (5 one-second sprays per serving) 1/4 cup basil, fresh, chopped

Directions: Bring a medium pot of water to a boil. Add sugar snap peas and corn; return to a boil and simmer until peas and corn are crisp-tender, about 2 minutes. Drain vegetables, rinse under cold water and drain again. Whisk together vinegar, oil, 1/4 teaspoon of salt and 1/8 teaspoon of pepper in a medium bowl. Add tomatoes; toss and let stand 10 minutes until tomatoes release juices. Meanwhile, sprinkle scallops with remaining salt and pepper. Coat a large nonstick skillet with cooking spray and heat skillet over high heat. Add scallops and cook, turning once, until browned and cooked through, about 4 minutes. Remove scallops from heat; set aside. Add peas, corn and basil to tomato mixture; toss to mix and coat. Divide scallops among four plates. Top scallops with vegetable mixture. Yields about 4 to 5 scallops and 1 1/2 cups of vegetables per serving.