Grilled Scallops With Mexican Corn Salad Recipes

GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA

Steps:

• Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
• Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
• Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
• When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
• Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.

GRILLED SCALLOPS WITH MEXICAN CORN SALAD

Steps:

• Light a grill.
• In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
• Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes.
• 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.
• Brush the scallops with vegetable oil and season with salt and pepper.
• Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side.
• Spoon the corn salad onto 4 plates and top with the scallops.
• Serve with lime wedges.