Fire up the grill and indulge in the tantalizing flavors of Grilled Sea Scallops with Corn Salad. Juicy scallops meet the sweetness of corn in a symphony of taste and texture.
6 ears of corn, shucked
1 pint grape tomatoes, halved
3 scallions, white and light green parts only, thinly sliced
1/3 cup basil leaves, finely shredded
Salt and freshly ground pepper
1 small shallot, minced
2 tablespoons balsamic vinegar
2 tablespoons hot water
1 teaspoon Dijon mustard
1/4 cup plus 3 tablespoons safflower oil
1 1/2 pounds sea scallops (about 30)
- First, in a large pot of boiling salted water, cook the corn until tender, about 5 minutes. Drain and cool. Next, stand the corn in a large bowl and slice off the kernels. then, add the tomatoes, scallions, and basil and season with salt and pepper.
- In a blender, puree the shallot with vinegar, hot water, and mustard. Additionally, with the blender on, slowly add 6 tablespoons of the safflower oil until combined. Season the vinaigrette with salt and pepper, then toss with the corn salad.
- In a large bowl, toss the remaining 1 tablespoon of oil with the scallops; season with salt and pepper. Heat a large grill pan. Add half of the scallops at a time to the pan and grill over moderately high heat, turning once, until browned, about 4 minutes per batch. Lastly, mound the corn salad on plates, top with the scallops and serve.
Still hungry? Check out our recipe collection – a curated selection of utter deliciousness! Need a grill? We’ve got those too! Find The Outdoor Appliance Store on Facebook, Instagram, and LinkedIn for more expert tips, top-notch product insights, and mouthwatering recipes.