RECIPE

Grilled Scallops with Mexican Corn Salad

  • ACTIVE:
  • TOTAL TIME: 40 MIN
  • SERVINGS: 4

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.

  • ACTIVE:
  • TOTAL TIME: 40 MIN
  • SERVINGS: 4

Ingredients

  • Ingredients
    1. 1 garlic clove, minced
    2. 1 tablespoon minced red onion
    3. 2 tablespoons fresh lime juice
    4. 8 small ears of corn, husked
    5. Vegetable oil, for brushing
    6. 1/3 cup mayonnaise
    7. 1 teaspoon pure ancho chile powder
    8. 4 ounces cotija or ricotta salata cheese, crumbled (1 1/4 cups)
    9. Salt and freshly ground pepper
    10. Hot sauce
    11. 12 large sea scallops
    12. Lime wedges, for serving

Directions

  1. Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
  2. 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.
  3. 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.
  4. 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.