Grilled Scallops With Mexican Corn Salad
Ready In: 30 mins
Serves: 4
Ingredients
- 1 garlic clove, minced
- 1 tablespoon minced red onion
- 2 tablespoons fresh lime juice (not the bottled kind, please)
- 8 small ears of corn, husked
- vegetable oil, for brushing
- 1⁄3 cup mayonnaise
- 1 teaspoon pure dried ancho chile powder
- 4 ounces Cotija cheese (1 1/4 cups) or 4 ounces ricotta salata cheese, crumbled (1 1/4 cups)
- salt & freshly ground black pepper
- hot sauce
- 12 large sea scallops
- lime wedge, for serving
Directions
- Light a grill.
- In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
- Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes.
- 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.
- Add the cheese and corn to the bowl and toss.
- Season with salt, pepper and hot sauce.
- 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.
- Serve with lime wedges.
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