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.
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
2½ 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
Sat fat 4g
How to Make It
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.
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