Grilled Scallops with a Corn and Avocado Salad

Another great way to use up that summer corn is to pair it with scallops!!

Highlight the nuttiness of the scallops by grilling them and preparing a quick salad with grilled corn and avocado. Toss in some micro greens like peas shoots or baby arugula, and it’s a meal!

Yield: 4-6

Author: Foodie On The Fly

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Grilled Scallops with Corn and Avocado Salad

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

Scallops

• 16 sea scallops, patted dry
• salt & pepper to season
• 1 tbsp of coconut oil
• 2 tbsp  of unsalted butter
• 1 tsp of salt
• 1tsp of black pepper

Corn and Avocado Salad

• 4 ears of corn
• 1/2 cup diced red pepper
• 1 large avocado, diced
• 1 cup of pea shoots or wild baby arugula
• juice of lime (about 1 tablespoon)
• 1 tsp of garlic powder
• 1 tsp of cumin
• 1 tsp of smoked paprika
• 1 tsp of onion powder
• For garnish ¼ cup of diced scallions, green parts

Instructions

1. For the corn relish: preheat grill pan to medium high heat.
2. Place the corn on the grill and grill each side for 3-4 minute until there are char marks. Remove from grill. Cut the corn kernels off the cob and place in a medium bowl.
3. To the bowl with corn, add diced red pepper, avocado, garlic powder, cumin, smoked paprika, onion powder and pea shoots. Toss everything together. Add lime juice and gently toss again.
4. For the scallops: pat the scallops dry using a kitchen towel. Let the scallops rest on a kitchen towel for 5 minutes. (to make sure all the liquid is out)
5. Salt and pepper each side of the scallop.
6. Bring a large skillet to medium high heat.
7. Add grape seed oil pan, once it is hot gently add the seasoned scallops to the pan. Making sure they are not touching each other.
8. Let them sear for 1 1/2 minutes, so they are lightly browned around the rim of the scallop.
9. Gently flip the scallops over. Remove the pan from the heat. Add the butter and put the pan back over the heat.
10. Sear scallops on the other side for another 1 1/2 minutes.
11. Remove and serve scallops on a bed of the corn and avocado salad. Garnish with scallions. 

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