Grilled Scallops with Grilled Summer Salad
Servings
2
Prep Time
10 minutes
Cook Time
15-20 minutes
Heat up the grill and celebrate the summer season with a fresh and vibrant salad topped with sweet grilled scallops.
Author:Jennifer Boada
Ingredients
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1 pint fresh cherry tomatoes, halved
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¼ medium red onion, diced
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½ jalapeño (or other green pepper of choice), diced
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½ tsp Sun-Dried Tomato Powder
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3 ears corn, husked
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Extra-virgin olive oil
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1 mango, halved from the pit and carefully scored in a small diamond pattern (optional)
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1 handful cilantro, roughly chopped
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1 large lime, halved
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Black Lime & Chili Salt, to taste
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8 large sea scallops, cleaned with side muscles removed
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Skewers, soaked in water as directed (optional)
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Salt, to taste
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Ground Zanzibar Black Peppercorns, to taste
Directions
Prepare an outdoor grill or grill pan to medium-high heat.
While the grill preheats, add tomatoes, onion and jalapeño in a medium bowl and sprinkle with Sun-Dried Tomato Powder. Set aside.
Lightly coat the corn with oil. Grill, turning as needed, until browned, about 10 minutes. Set aside to cool.
Lightly brush mango halves with oil. Place on grill, cut side down, until grill marks appear, about 1-2 minutes. Set aside.
Once the corn is cool enough to handle, carefully slice the kernels off the cobs into a large bowl. Then, invert the mango halves and cut the fruit from the skin.
Add the tomato mixture, mango and cilantro into the large bowl with the corn. Drizzle with olive oil and squeeze ½ lime over top. Sprinkle with Black Lime & Chili Salt to taste. Gently mix until combined.
If using prepared skewers, thread 4 scallops on each skewer. Pat the scallops dry, then drizzle with oil and season with salt and pepper to taste.
Grill scallops until cooked through, about 2-3 minutes each side.
Place cooked scallops over grilled corn salad. Finish with extra Black Lime & Chili Salt, olive oil and lime juice to taste.
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