Grilled Scallops with Mexican Corn Salad
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. More Scallop Recipes
June 2008
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© Tina Rupp
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Faced with the spiciness here, beer expert 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, a wine educator, zoomed in on the salad's smoky nuances and selected the moderately oaky 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."