Grilled Scallops With Mexican Corn Salad

Grilled Scallops With Mexican Corn Salad
You can never have too many main course recipes, so give Grilled Scallops With Mexican Corn Salad a try. One portion of this dish contains approximately 15g of protein, 40g of fat, and a total of 544 calories. This recipe serves 4. This recipe is typical of Mexican cuisine. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of lime wedges, sea scallops, ricotta salata cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 25 minutes.

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.
Foley Estate Winery Sta. Rita Hills Chardonnay
Foley Estate Winery Sta. Rita Hills Chardonnay
Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.
DifficultyNormal
Ready In25 m.
Servings4
Health Score10
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