Grilled Scallops with Avocado Corn Salad

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5 from 2 votes

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

Cook Time10

Total Time20

Course: Main Course

Cuisine: Southwestern

Servings: 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.

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