Grilled Scallops With Corn Salad
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. The scallops are paired with a grilled 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? Tuck the extras into tortillas for a twist on fish tacos. Pair it all with some ice-cold beers (and a pool, if you’ve got one) for the essence of summer.
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