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A wonderful way to use sweet, fresh summer corn and big, beautiful sea scallops. Quick and easy to prepare, it looks amazing and tastes even better. Sure to impress any guest! Best cooked on a grill.
Serves 4:
12 large sea scallops
4 oz white cheese cut into 1/4″ cubes
1 clove garlic, minced
1 tbsp red onion, minced
2 tbsp fresh lime juice
8 small ears of fresh corn, cleaned
1/3 c mayonnaise
1 tsp ancho chili powder
hot sauce to taste
sea salt and fresh black pepper to taste
lime wedges for serving
Light the grill and in a large bowl, toss together the garlic, lime juice and onion and let stand for 10 minutes. Brush corn with oil and grill until charred, about 10 minutes. Cut off kernels. Whisk chile powder and mayonnaise into the garlic, onion and lime. Add the cheese and corn to the bowl and toss together. Season with salt, pepper and hot sauce. Brush scallops with oil and grill until brown, approximately three minutes each side. Do not overcook otherwise scallops become rubbery and chewy. Spoon corn salad on to serving plates and top with scallops and lime wedges.
