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

Grilled Scallops with Mexican Corn Salad might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 15g of protein, 40g of fat, and a total of 544 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. It is a rather pricey recipe for fans of Mexican food. It is perfect for The Fourth Of July. Head to the store and pick up mayonnaise, hot sauce, lime juice, and a few other things to make it today.

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 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.

This wine is a fine example of the unique characteristics from the Rochioli property and the Russian River Valley. Aromas of ripe apple, tropical fruit, hazelnut and a touch of spice combine with the rich apple flavors and crisp acidity.