trajectory of a life

Ingredients

• 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

Directions

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.