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Grilled Scallops with Mexican Corn Salad

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(194 people have added this recipe to their favorites.)

Pairing Note In this spicy salad, plump grilled scallops sit on top of charred corn tossed with the ingredients in elote, an irresistible Mexican corn-on-the-cob street snack. Faced with the spiciness here, Sam Calagione chose the refreshing Allagash White, a low-alcohol wheat beer that won’t make the chile’s heat taste harsh (“alcohol can have that effect,” he said). Marnie Old zoomed in on the salad’s smoky nuances and selected the moderately oaky 2006 Alma Rosa Chardonnay, from California. She likes to pair oaky wines with grilled foods because, she says, “oak gives wine the same kinds of smoky flavors that grilling gives food.”

Pairing Suggestion

A moderately oaky Chardonnay, like the 2006 Alma Rosa. Or, a low alcohol wheat beer: Allagash White.

Grilled Scallops with Mexican Corn Salad

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(194 people have added this recipe to their favorites.)
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Grilled Scallops with Mexican Corn Salad

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Grilled Scallops with Mexican Corn Salad

Tasty and unusual!  Great with the suggested scallops, but also good with grilled ribs, steaks, and chicken! 

Posted by: elishock on October 4, 2008

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Just okay.  The corn salad was just odd. The cheese slightly melted when I added the corn so the concsistency was more mushy than like the picture.

Posted by: karenf on July 15, 2008

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I have made this receipe at least 5 different times since first reading about it.  It is the most talked about dish I have served in this summer season of entertaining.  I have made variations which used shrimp instead of the scallops, tried different cheeses, and added red and orange bell peppers with the corn.  The diferent combinations are endless.  It will always be one of my 'go to' receipes when entertaining!

Posted by: CD3M-CLARK on July 14, 2008

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