Grilled Sea Scallops with Corn Salad

Name: Grilled Sea Scallops with Corn Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 79 milliliters basil leaves, finely shredded; 1 teaspoon Dijon mustard; 6 ears of corn, shucked; 1 pint grape tomatoes, halved; 59 milliliters safflower oil; 6 servings Salt and freshly ground pepper; 3 scallions, white and light green parts only, thinly sliced; 680 grams sea scallops (about 30); 1 small shallot, minced; 2 Tbsps hot water

Grilled Sea Scallops with Corn Salad is a gluten free and vegan recipe with 6 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 182 calories, 4g of protein, and 11g of fat. The Fourth Of July will be even more special with this recipe. A mixture of shallot, grape tomatoes, sea scallops, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a large pot of boiling salted water, cook the corn until tender, about 5 minutes.

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Water

Corn

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Pot

Drain and cool. Stand the corn in a large bowl and slice off the kernels.

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Corn

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Bowl

Add the tomatoes, scallions and basil and season with salt and pepper.

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Salt And Pepper

Green Onions

Tomato

Basil

In a blender, puree the shallot with the vinegar, hot water and mustard. With the blender on, slowly add 6 tablespoons of the safflower oil until combined. Season the vinaigrette with salt and pepper, then toss with the corn salad.

Ingredients you will need

Salt And Pepper

Safflower Oil

Vinaigrette

Mustard

Shallot

Vinegar

Water

Corn

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Blender

In a large bowl, toss the remaining 1 tablespoon of oil with the scallops; season with salt and pepper.

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Salt And Pepper

Scallops

Cooking Oil

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Bowl

Heat a large grill pan.

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Grill Pan

Add half of the scallops at a time to the pan and grill over moderately high heat, turning once, until browned, about 4 minutes per batch. Mound the corn salad on plates, top with the scallops and serve.

Ingredients you will need

Scallops

Corn

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Grill

Frying Pan

Equipment

Ingredients

Servings:

2Tbsps

balsamic vinegar 79milliliters

basil leaves, finely shredded 1teaspoon

Dijon mustard 6

ears of corn, shucked 1pint

grape tomatoes, halved 59milliliters

safflower oil 6servings

Salt and freshly ground pepper 3

scallions, white and light green parts only, thinly sliced 680grams

sea scallops (about 30)1small

shallot, minced 2Tbsps

hot water

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. 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 Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.