Grilled scallops with corn salad
Delight in the flavors of the sea with succulent grilled scallops paired perfectly with a refreshing corn salad. A taste sensation not to be missed!
Ingredients:
- 7 tablespoons olive oil, divided, plus more for grill grates
- 3 ears corn, shucked
- 1 large poblano chile, seeded and chopped
- 1 medium shallot, thinly sliced
- 3 tablespoons fresh lime juice (from 2 limes)
- ½ teaspoon ground cumin
- 2 ½ teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 12 large sea scallops (1½ lb.)
- 4 cups mixed salad greens
- 1 ripe avocado, pitted and sliced
Instructions:
- Heat up the grill or grill pan until it reaches a high temperature between 450°F to 500°F and lightly grease the grates. Place the corn on the grill, leaving it uncovered and turning it occasionally, until it starts to get charred, which should take around 10 to 12 minutes. Take it off the grill and let it cool down a bit. Slice off the kernels from the cobs, discard the cobs, and then put the kernels into a medium-sized bowl. Add the poblano, shallot, 5 tablespoons of oil, lime juice, cumin, 1½ teaspoons of salt, and ½ teaspoon of pepper; mix everything together well.
- Skewer 3 scallops onto 2 bamboo skewers placed side by side so that the scallops are flat. Repeat this process with 6 skewers and the remaining scallops, using a total of 8 skewers. Dry off the scallops with paper towels. Drizzle them with the remaining 2 tablespoons of oil and season with the last 1 teaspoon of salt and ½ teaspoon of pepper. Grill the scallops without covering them until you see grill marks, which should take about 4 minutes. Use a fish spatula to turn them over and continue cooking until they are just cooked through, about 3 more minutes.
- Mix the salad greens with the corn mixture and avocado. Arrange the grilled scallops on top of the salad.
Summary:
- Calories: 1993 kcal
- Fat: 132 g
- Protein: 101 g
- Carbs: 120 g
- Potassium: 3925 mg
- Magnesium: 374 mg