Grilled Scallops with Mexican Corn Salad

Name: Grilled Scallops with Mexican Corn Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon pure ancho chile powder; 8 ears of corn, husked; 1 garlic, minced; 4 servings Hot sauce; 2 Tbsps fresh lime juice; 4 servings Lime wedges, for serving; 79 milliliters mayonnaise; 1 Tbsp minced red onion; 296 milliliters ounces cotija or ricotta salata cheese, crumbled; 4 servings Salt and freshly ground pepper; 12 sea scallops; 4 servings Vegetable oil, for brushing

You can never have too many main course recipes, so give Grilled Scallops with Mexican Corn Salad a try. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 544 calories, 15g of protein, and 40g of fat. It will be a hit at your The Fourth Of July event. If you have hot sauce, mayonnaise, garlic, and a few other ingredients on hand, you can make it. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

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

Ingredients you will need

Lime Juice

Garlic

Onion

Equipment you will use

Grill

Bowl

Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes.

Ingredients you will need

Corn

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Chili Powder

Lime Juice

Mayonnaise

Garlic

Onion

Equipment you will use

Whisk

Add the cheese and corn to the bowl and toss. Season with salt, pepper and hot sauce.

Ingredients you will need

Hot Sauce

Cheese

Pepper

Corn

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Scallops

Corn

Equipment you will use

Grill

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Grill

Bowl

Whisk

Ingredients

Servings:

1teaspoon

pure ancho chile powder 8

ears of corn, husked 1

garlic, minced 4servings

Hot sauce 2Tbsps

fresh lime juice 4servings

Lime wedges, for serving 79milliliters

mayonnaise 1Tbsp

minced red onion 296milliliters

ounces cotija or ricotta salata cheese, crumbled 4servings

Salt and freshly ground pepper 12

sea scallops 4servings

Vegetable oil, for brushing

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks 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 Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.