Grilled Sea Scallops with Corn Salad Recipe

Name: Grilled Sea Scallops with Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
In a large pot of boiling salted water, cook the corn until tender, about 5 minutes.
2
Drain and cool.
3
Stand the corn in a large bowl and slice off the kernels.
4
Add the tomatoes, scallions and basil and season with salt and pepper.
5
In a blender, puree the shallot with the vinegar, hot water and mustard.
6
With the blender on, slowly add 6 tablespoons of the safflower oil until combined.
7
Season the vinaigrette with salt and pepper, then toss with the corn salad.
8
In a large bowl, toss the remaining 1 tablespoon of oil with the scallops; season with salt and pepper.
9
Heat a large grill pan.
10
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.
11
Mound the corn salad on plates, top with the scallops and serve.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 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, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Sea Scallops with Corn Salad

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