Grilled Scallops with Mexican Corn

by Sue Taggart

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.

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