Corn-and-Tomato Scramble

Directions

1. 1.

   Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.

2. 2.

   While tomatoes marinate, cook white parts of scallions in butter with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.

3. 3.

   Stir together corn, tomatoes, and scallion greens.

4. 4.

   Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07