this week in our kitchen: grilled scallops with corn salad


I’m the type of person who shies away from hot (as in temperature) food when the temperature reaches anywhere around 85-degrees F and above. So, basically the last four weeks. (Seriously, I’m ready for winter.)

During these situations, the thought of consuming something warm just doesn’t sound appetizing — at all. My husband thinks I’m weird. I think he’s weird. It’s all still up for debate. Lucky for me and despite him thinking I’m odd, my husband appeases my oddities which has equated in us experimenting with a number of delicious salad recipes as of late — most recently this gripped scallops with corn salad. Not only was this one easy but it was ridiculously delicious.


Total time: 30 minutes / Serves: 4


  • 7 tablespoons olive oil, divided, plus more for grill grated
  • 3 ears corn, shucked
  • 1 large poblano chile, seeded and chopped (we used a roasted hatch chile from our local farmer’s market)
  • 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


  1. Corn: Preheat grill or grill pan to high (450°F to 500°F) and lightly oil grates. (We used our La Cruset grill pan lid because it was too hot to be outside. Also, because we got the pan for a wedding gift and we’re pretty obsessed.) 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.
  2. Scallops: 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.
  3. Toss salad greens with corn mixture and avocado. Top with grilled scallops. Serve and enjoy.


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