GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA
These summery grilled scallops are served with a kicky corn salsa, made bright green with puréed raw tomatillos, punched up with jalapeño and lime. Look for dry-packed or diver scallops, which means they are quite fresh (and haven't been dipped in a solution of sodium bisulphite, a commonly used preservative). Large scallops, about 2 ounces each, are ideal for grilling or pan-searing. Serve with small boiled potatoes.
Provided by David Tanis
Categories dinner, quick, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
- Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
- Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
- When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
- Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 5 grams, TransFat 0 grams
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Husnain Husnain
[email protected]I'm not a fan of seafood, but I really enjoyed the scallops in this dish.
Maxamed Mukhtaar
[email protected]This dish is perfect for a party because it's easy to make ahead of time.
Clinton Arthur John Wallace
[email protected]I love the idea of this dish, but I wish there were more vegetables in the salsa.
Sofia masha
[email protected]This recipe is a great starting point, but I like to add my own personal touches, like a squeeze of lemon juice.
Colm Tonge
[email protected]I'm allergic to corn, so I had to substitute another vegetable in the salsa.
Md Marup
[email protected]This dish is way too salty for my taste.
Asad Baloch
[email protected]I've tried this recipe several times and I can never get the scallops cooked right.
Sherifa Mohammed
[email protected]I'm not sure what I did wrong, but my scallops turned out rubbery.
Phanice Adema
[email protected]This dish is a bit pricey, but it's worth it for a special occasion.
Shihab Shihab
[email protected]The scallops were cooked perfectly and the salsa was flavorful and fresh.
Nisar Ghumman
[email protected]I love the combination of scallops and corn. This dish is perfect for a summer cookout.
Babo Mallah
[email protected]This dish is so easy to make and it's always delicious.
Dario Hernandez Aznar
[email protected]I've made this dish several times and it's always a crowd-pleaser.
MuhammadHamid MuhammadHamid
[email protected]This recipe is a bit too spicy for me, but I can see how others would enjoy it.
Carter Myszka
[email protected]I'm not a big fan of scallops, but I really enjoyed this dish. The salsa was especially good.
Alba Lucia Serna
[email protected]The scallops were a bit overcooked for my taste, but the salsa was delicious.
Aliya Sie
[email protected]This is a great recipe for a quick and easy weeknight meal.
Md Mofijul
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the scallops and the salsa.
Lunga Ntozakhe
[email protected]These scallops were cooked to perfection! They were juicy and flavorful, and the corn and pepper salsa was the perfect complement.