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Grilled Scallops with Avocado Corn Salad from www.whatsgabycooking.com (@Whatsgabycookin)
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5 from 1 vote

Grilled Scallops with Avocado Corn Salad

Summer grilled scallops with this citrus-y avocado corn salad is the PERFECT summer dinner on the grill!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Southwestern
Servings: 4 people
Author: Gaby Dalkin

Ingredients

For the Avocado Corn Salad

  • 4 ears corn, husked
  • ½ teaspoon chili powder
  • 1 avocado, peeled, pitted and diced
  • 2 tablespoons finely diced red onion
  • 2 tablespoons chopped cilantro
  • 2 tablespoons snipped chives
  • ¼ cup olive oil
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • ¼ cup fresh lime juice, plus more as needed
  • Kosher salt and freshly cracked black pepper to taste

For the Scallops

  • 12 large sea scallops, cleaned
  • olive oil
  • Kosher salt and freshly cracked black pepper to taste

Instructions

  • 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.
  • 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.
  • Arrange the corn salad on a large serving platter and nestle the cook scallops on top. Garnish with extra cilantro and/or chives.

Notes

There are a few rules to remember when you’re making scallops. 1: you want to purchase them with the side muscle is still intact and remove it from each scallop. 2: You don’t want to overcook scallops, that means high heat for 2-3 minutes per side TOPS! and 3: don’t futz with scallop and flip multiple times. You want them to have a nice crust on each side so let them cook, get that sear, and then flip.

Nutrition

Calories: 272kcal | Carbohydrates: 10g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 366mg | Potassium: 478mg | Fiber: 4g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 1mg