Food Recipes Grilled Scallops With Corn Salad 4.7 (10) 1 Review This recipe hides a game-changing grilling tip for scallops: Thread them onto side-by-side skewers so they lay flat and are easier to flip. By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on November 10, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 30 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts These grilled scallops are paired with a corn and poblano pepper salad, which gets a cumin-spiced lime dressing. Served over salad greens, this light, gluten-free recipe is long on flavor and light on work. Got leftovers? Ingredients 7 tablespoons olive oil, divided, plus more for grill grates 3 ears corn, shucked 1 large poblano chile, seeded and chopped 1 medium shallot, thinly sliced 3 tablespoons fresh lime juice (from 2 limes) ½ teaspoon ground cumin 2 ½ teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper, divided 12 large sea scallops (1½ lb.) 4 cups mixed salad greens 1 ripe avocado, pitted and sliced Directions Preheat grill or grill pan to high (450°F to 500°F) and lightly oil grates. Grill corn, uncovered, turning occasionally, until corn begins to char, 10 to 12 minutes. Remove from grill and let cool slightly. Cut kernels from cobs and discard cobs; transfer kernels to a medium bowl. Add poblano, shallot, 5 tablespoons oil, lime juice, cumin, 1½ teaspoons salt, and ½ teaspoon pepper; stir to combine. Thread 3 scallops onto 2 6-inch side-by-side bamboo skewers so scallops lie flat. Repeat with 6 skewers and remaining scallops (using 8 skewers total). Pat scallops dry with paper towels. Drizzle with remaining 2 tablespoons oil and season with remaining 1 teaspoon salt and ½ teaspoon pepper. Grill scallops, uncovered, until grill marks appear, about 4 minutes. Using a fish spatula, flip and cook until scallops are just cooked through, about 3 minutes more. Toss salad greens with corn mixture and avocado. Top with grilled scallops. Print Nutrition Facts (per serving) 495 Calories 31g Fat 33g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 495 % Daily Value * Total Fat 31g 40% Saturated Fat 4g 20% Cholesterol 41mg 14% Sodium 1899mg 83% Total Carbohydrate 33g 12% Total Sugars 10g Protein 25g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.