How To Make Grilled Scallops with Mexican Corn Salad
Pair your grilled scallops with charred corn prepared Mexican-style. This tasty and colorful dish is reminiscent of a popular Mexican street food.
Serves:
Ingredients
- 1garlic clove
- 1tbspred onion,minced
- 2tbspfresh lime juice
- 8small corn ears
- vegetable oil
- 1cupmayonnaise
- 1tsppure ancho chile powder
- 4ozcotija,or ricotta salata cheese
- salt and freshly ground pepper
- hot sauce
- 12large sea scallops
- lime wedges
Instructions
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Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
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Brush the corn with oil and grill over moderate heat for about 10 minutes until charred and just tender.
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Transfer to a work surface and cut the kernels off the cobs. Whisk the mayonnaise and chile powder into the garlic, onion, and lime juice. Add the cheese and corn to the bowl and toss. Season with salt, pepper, and hot sauce.
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Brush the scallops with vegetable oil and season with salt and pepper. Grill over high heat until nicely browned and barely cooked through. This will be about 3 minutes per side.
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Spoon the corn salad onto 4 plates and top with the scallops. Serve with lime wedges.
Nutrition
- Calories: 767.74kcal
- Fat: 60.75g
- Saturated Fat: 12.60g
- Trans Fat: 0.06g
- Monounsaturated Fat: 17.87g
- Polyunsaturated Fat: 28.82g
- Carbohydrates: 35.31g
- Fiber: 3.76g
- Sugar: 9.58g
- Protein: 25.29g
- Cholesterol: 79.67mg
- Sodium: 1242.54mg
- Calcium: 249.86mg
- Potassium: 727.84mg
- Iron: 1.52mg
- Vitamin A: 89.89µg
- Vitamin C: 15.10mg
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