Grilled Scallops with Avocado Corn Salad
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 4 ears corn, husked
- 1/2 teaspoon chili powder
- 1 avocado, peeled, pitted and diced
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped cilantro
- 2 tablespoons snipped chives
- 1/4 cup olive oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh lime juice, plus more as needed
- Kosher salt and freshly cracked black pepper to taste
- 12 large sea scallops, cleaned
- olive oil
- Kosher salt and freshly cracked black pepper to taste
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Preparation
Step 1
Prepare grill for medium-high heat. Brush corn with 1 tablespoons of olive oil and season with salt, pepper and a sprinkle with chili powder. Grill, turning occasionally, until tender and lightly charred in spots, 6–8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs. Combine all the remaining ingredients in bowl and season with salt and pepper to taste.
Step 2
Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side until grill marks appear.
Step 3
Arrange the corn salad on a large serving platter and nestle the cook scallops on top. Garnish with extra cilantro and/or chives.
Step 4
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