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Side dishe for 4

Grilled Scallop Corn Salad

Grilled scallops top a fresh corn and avocado salad tossed with lime, honey, mustard, and warm spices.

$8.52per serving $$$$
30 minstart to table
4servings

MexicanDairy-freeGluten-freeSide dishesGrillNo-cookSummer grillingSummer

Ingredients

  • 2 lb large sea scallops
  • 2 tbsp neutral oil
  • to taste kosher salt & fresh ground pepper (optional)
  • 1 large hass avocado
  • 1/4 whole red onion
  • 1 whole jalapeno
  • 1 tbsp cilantro leaves
  • 1 whole lime
  • 1 to two dashes crushed red pepper flakes (optional)
  • 2 whole limes
  • 3 tbsp honey
  • 1 tsp dijon mustard
  • 1/4 heaping tsp garlic powder
  • 1/4 heaping tsp ground cumin
  • 1/8 tsp ground coriander
  • 1/4 cup extra virgin olive oil

Steps

  1. Whisk lime juice, honey, Dijon mustard, garlic powder, cumin, coriander, crushed red pepper, and olive oil in a small bowl.
  2. Combine corn, chopped avocado, red onion, jalapeno, and cilantro in a large bowl.
  3. Toss the salad with half of the dressing and chill it while the scallops cook.
  4. Coat the scallops with neutral oil, salt, and pepper, then heat the grill to medium-high.
  5. Grill the scallops for 2 to 3 minutes per side, until opaque and 145 F.
  6. Top the salad with the scallops and drizzle with the remaining dressing.

Main ingredient on sale this week? See what to make with scallops on sale.

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