Grilled Scallops With Creamed Corn Recipe

Name: Grilled Scallops With Creamed Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dried pasilla chiles (about 1 ounce total), coarsely chopped; 2 tablespoons dried thyme; 1 tablespoon dried oregano; 1 tablespoon ground coriander; 1 tablespoon ground fennel; 2 teaspoons chipotle chile powder; 2 teaspoons freshly ground black pepper; 2 teaspoons paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; Zest of 1 lime; 1 pound large sea scallops, side muscle removed, rinsed, patted dry; 2 tablespoons olive oil; 4 green garlic or 2 medium leeks, white and pale green parts only, thinly sliced; 1 medium shallot, finely chopped; 1 garlic clove, thinly sliced; 4 ears of corn, husked, kernels grated on the large holes of a box grater; 1 tablespoon unsalted butter; Kosher salt; Vegetable oil (for drizzling); Lime wedges (for serving); A spice mill; four 8-inch metal skewers

Servings: persons

3 dried pasilla chiles (about 1 ounce total), coarsely chopped
2 tablespoons dried thyme
1 tablespoon dried oregano
1 tablespoon ground coriander
1 tablespoon ground fennel
2 teaspoons chipotle chile powder
2 teaspoons freshly ground black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Zest of 1 lime
1 pound large sea scallops, side muscle removed, rinsed, patted dry
2 tablespoons olive oil
4 green garlic or 2 medium leeks, white and pale green parts only, thinly sliced
1 medium shallot, finely chopped
1 garlic clove, thinly sliced
4 ears of corn, husked, kernels grated on the large holes of a box grater
1 tablespoon unsalted butter
Kosher salt
Vegetable oil (for drizzling)
Lime wedges (for serving)
A spice mill; four 8-inch metal skewers

1
Prepare a grill for medium-high heat. Coarsely grind pasilla chiles in spice mill. Mix ground chiles with thyme, oregano, coriander, fennel, chipotle chile powder, black pepper, paprika, garlic powder, and onion powder in a small bowl to combine. Scatter lime zest over scallops, then cover them all over with 2 Tbsp. dry rub (reserve extra rub for another use). Chill scallops while you make the creamed corn.
2
Heat olive oil in a medium saucepan over medium-low. Cook green garlic, shallot, and garlic, stirring occasionally, until very tender but without taking on any color, 6-8 minutes. Increase heat to medium and add grated corn; cook, stirring often, until liquid evaporates, about 5 minutes. Stir in 2 Tbsp. water and cook, stirring, until absorbed. Continue to cook, stirring and adding water 2 Tbsp. at a time and letting it absorb completely before adding more, until corn is creamy with a risotto-like consistency, 12-18 minutes. Stir in butter; season creamed corn with salt.
3
Thread scallops onto skewers, dividing evenly, season with salt, and drizzle with a little vegetable oil. Grill until deeply browned and just cooked through, about 3 minutes per side, depending on size. Transfer skewers to a platter and squeeze some lime juice over scallops.
4
To serve, divide creamed corn among plates and top with skewers. Serve with more lime wedges for squeezing over.
5
Dry rub can be made 1 month ahead. Store airtight at room temperature.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 dried pasilla chiles (about 1 ounce total), coarsely chopped, 2 tablespoons dried thyme, 1 tablespoon dried oregano, 1 tablespoon ground coriander, and more.

Yes, Grilled Scallops With Creamed Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Scallops With Creamed Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions