Grilled Sea Scallops With Corn Salad

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Ingredients

6 ears of corn, shucked

1 pint grape tomatoes, halved

3 scallions, white and light green parts only, thinly sliced

1/3 cup basil leaves, finely shredded

Salt and freshly ground pepper

1 small shallot, minced

2 tablespoons balsamic vinegar

2 tablespoons hot water

1 teaspoon Dijon mustard

1/4 cup plus 3 tablespoons safflower oil

1 1/2 pounds sea scallops (about 30)

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