Grilled Sea Scallops with Corn and Pepper Salsa
These summery grilled scallops are served with a kicky corn salsa, made bright green with pureed raw tomatillos, punched up with jalapeno and lime. Look for dry-packed or diver scallops, which means they are quite fresh. Large scallops, about 2 ounces each, are ideal for grilling or pan-searing. Serve with small boiled potatoes.
These summery grilled scallops are served with a kicky corn salsa, made bright green with pureed raw tomatillos, punched up with jalapeno and lime. Look for dry-packed or diver scallops, which means they are quite fresh. Large scallops, about 2 ounces each, are ideal for grilling or pan-searing. Serve with small boiled potatoes.
- salt to taste
- salt and pepper
- 2 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- lime wedges for garnish
- 1 small red onion finely diced
- 12 medium tomatillos husks removed, roughly chopped (about 1 cup)
- 1 jalapeã±o seeds and veins removed to lessen heat i
- 2 large ears fresh sweet corn kernels removed (about 1 1/2 cups)
- 2 medium sweet red bell peppers or a mixture of colors, finely diced
- 12 large sea scallops (about 1 1/2 pounds)
- cilantro sprigs for garnish
- Carbohydrate 51.3647500010923 g
- Cholesterol 0 mg
- Fat 31.4475750547878 g
- Fiber 10.8519998256636 g
- Protein 6.69185000005448 g
- Saturated Fat 4.29770000756488 g
- Serving Size 1 1 recipe (805g)
- Sodium 3593.60557291802 mg
- Sugar 40.5127501754287 g
- Trans Fat 2.26605750148743 g
- Calories 483 calories
Step-by-step
- Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
- Make the salsa: Place the tomatillos and jalapeno in a blender or food processor and pulse to make a rough puree. 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.
A Summer Symphony on the Grill: Grilled Sea Scallops with Corn and Pepper Salsa
The aroma of grilling scallops, mingling with the sweet burst of corn and the subtle heat of jalapeno – that's the essence of summer captured on a plate. This isn’t just a recipe; it’s a memory waiting to be made, a taste of sunshine and carefree evenings. I, for one, love to indulge in this dish, and the satisfaction of creating something so flavorful and visually stunning is incredibly rewarding. It’s the perfect centerpiece for a casual get-together with friends, a romantic dinner for two, or even a simple yet elegant meal for yourself after a long day. The beauty lies in its simplicity – the quality of the ingredients truly shines through.
The secret to truly amazing grilled scallops lies in selecting the freshest seafood you can find. Dry-packed or diver scallops are your best bet; they haven't been treated with preservatives, ensuring a delicate, naturally sweet flavor. I always make a point of visiting my local fishmonger, striking up conversations about their freshest catch. The connection with where your food comes from is half the fun, and the advice they can offer is invaluable. Choosing the right scallops is the foundation of this dish; everything else simply elevates their natural goodness.
But this recipe isn’t just about the scallops. Oh no, the vibrant corn and pepper salsa is an absolute star. The tomatillos, blended to a vibrant green puree, provide a refreshing tartness that perfectly counterpoints the richness of the scallops. The sweetness of the corn, the crunch of the bell peppers, and the subtle kick of the jalapeno all dance together in a harmonious rhythm. It's a salsa that's both bright and complex, a burst of flavors that awakens the palate. I often find myself making extra salsa, just to have it on hand throughout the week; it's that good.
The Grilling Process: An Art in Itself
Grilling scallops requires a delicate touch, but the reward is well worth the effort. A medium-hot grill is key; too hot, and they’ll burn before cooking through; too low, and they’ll steam instead of sear. The ideal sear creates a beautiful golden-brown crust, a testament to the perfect Maillard reaction. It’s all about patience – resist the urge to flip them too early! Let them develop a nice color on one side before gently turning them over to cook the other. This patience yields exquisitely tender and succulent scallops, with that satisfying char that everyone craves.
Serving Suggestions: A Celebration of Flavor
While this dish is sensational on its own, there are several ways to elevate it even further. A simple side of boiled potatoes, seasoned with just a touch of herbs, is the perfect complement to the rich scallops and tangy salsa. A crisp, refreshing salad adds a light contrast to the richness of the main course. And of course, a chilled glass of white wine – a Sauvignon Blanc or Pinot Grigio – would pair wonderfully.
More Than Just a Meal; It's an Experience
This recipe isn't just about creating a delicious meal; it's about savoring the entire experience. From selecting the freshest ingredients to the delicate dance of grilling the scallops, each step is a mindful journey. The aroma of the grilling scallops fills the air, promising a delicious feast to come. Sharing this dish with loved ones, surrounded by laughter and good conversation, enhances the enjoyment tenfold. This is the kind of meal that makes you pause, appreciate the simple pleasures of life, and savor every single bite.
Beyond the Recipe: A Culinary Adventure
This recipe is a jumping-off point; feel free to experiment and adapt it to your taste. Try different types of bell peppers, add other fresh herbs like parsley or chives, or experiment with different types of chilis for varying degrees of heat. The beauty of cooking is its flexibility; your creativity is the limit! Perhaps a sprinkle of your favorite spices could add another layer of complexity.
So, gather your ingredients, fire up the grill (or stovetop grill pan), and prepare to embark on a culinary adventure. With each delicious bite of these grilled sea scallops with corn and pepper salsa, you’ll experience a symphony of summer flavors that will linger in your memory long after the meal is over.
Embrace the Simplicity, Celebrate the Flavor
The real magic of this dish lies in its simplicity. It’s about showcasing the natural beauty and flavor of fresh, high-quality ingredients. It’s a celebration of summer bounty, a reminder to appreciate the simple pleasures in life, and a testament to the power of good food to bring people together.
