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Grilled Scallops with Avocado Corn Salad from www.whatsgabycooking.com (@Whatsgabycookin)
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5 from 1 vote

Grilled Scallops with Avocado Corn Salad

Summer grilled scallops with this citrus-y avocado corn salad is the PERFECT summer dinner on the grill!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Southwestern
Keyword: grilled scallops, grilled scallops with corn, grilled scallops with avocado, summer scallop recipe, how to grill scallops
Servings: 4 people
Author: Gaby

Ingredients

For the Avocado Corn Salad

  • 4 ears corn, husked
  • 1/2 teaspoon chili powder
  • 1 avocado, peeled, pitted and diced
  • 2 tablespoons finely diced red onion
  • 2 tablespoons chopped cilantro
  • 2 tablespoons snipped chives
  • 1/4 cup olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh lime juice, plus more as needed
  • Kosher salt and freshly cracked black pepper to taste

For the Scallops

  • 12 large sea scallops, cleaned
  • olive oil
  • Kosher salt and freshly cracked black pepper to taste

Instructions

  • Prepare grill for medium-high heat. Brush corn with 1 tablespoons of olive oil and season with salt, pepper and a sprinkle with chili powder. Grill, turning occasionally, until tender and lightly charred in spots, 6–8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs. Combine all the remaining ingredients in bowl and season with salt and pepper to taste.
  • Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side until grill marks appear.
  • Arrange the corn salad on a large serving platter and nestle the cook scallops on top. Garnish with extra cilantro and/or chives.