Grilled Scallops with Avocado & Corn Salsa {and Honey-Lime Vinaigrette}
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course: Appetizer, entree, Main Course
Cuisine: American, Tex-Mex
Servings: 4
Calories: 423 kcal
Author: Cheyanne Bany
Ingredients
Salsa:
Instructions
Recipe Notes
*If you don’t have a food processor you can use a mason jar to make the vinaigrette. Just close and shake jar vigorously to emulsify.
*Dressing will keep up to 5 days, covered in the refrigerator.
*Salsa will keep up to 2 days, covered in the refrigerator.
source:https://www.nospoonnecessary.com
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course: Appetizer, entree, Main Course
Cuisine: American, Tex-Mex
Servings: 4
Calories: 423 kcal
Author: Cheyanne Bany
Ingredients
- 2 pounds Large Sea Scallops - side muscle removed & patted dry
- Kosher Salt & Fresh Ground Pepper , to taste
Salsa:
- 1 Hass Avocado – pitted, peeled & small dice
- 2 Ears Corn - shucked
- ¼ Red Onion – finely diced
- 1 Jalapeno – seeded and finely diced
- 1 TBS Cilantro Leaves – roughly chopped
- 1 Lime – juice
- Dash Crushed Red Pepper Flakes (optional)
- Vinaigrette: (yield about 2/3 Cup)
- 2 Limes – juiced (about ¼ cup)
- 3 TBS Honey
- 1 tsp Dijon Mustard
- ¼ Heaping tsp Garlic Powder
- ¼ Heaping tsp Cumin
- 1/8 tsp Coriander
- ½ tsp Kosher Salt
- 1/8 tsp Ground Black Pepper
- ¼ Cup Good Olive Oil , plus more for grilling
Instructions
- Make the dressing: In the bowl of a food processor add all ingredients except oil. Process together. With the motor running, slowly stream in oil. Process until emulsified. Transfer to a container, cover and refrigerate until ready to use. Make sure you shake dressing well before using.
- Make the salsa: Combine all the ingredients for the salsa, except the corn, in a medium sized bowl. Season with a scant ¼ teaspoon kosher salt. Set aside.
- Heat grill to medium high. Place corn on grill and cook, turning occasionally, until charred in spots and corn is cooked through, about 10 minutes total. Remove corn from grill and let cool slightly. Slice kernels off cob and transfer to bowl with salsa and gently stir to combine. Taste salsa and adjust for seasoning with salt and pepper.
- Drizzle scallops with a bit of olive and season with salt and pepper. Place scallops on grill and cook, turning once, until lightly charred and just cooked through, about 3-4 minutes per side.
- To Serve: Transfer scallops to a serving platter. Spoon salsa alongside of scallops and drizzle with some of the vinaigrette. Serve with remaining vinaigrette on side. Enjoy!
Recipe Notes
*If you don’t have a food processor you can use a mason jar to make the vinaigrette. Just close and shake jar vigorously to emulsify.
*Dressing will keep up to 5 days, covered in the refrigerator.
*Salsa will keep up to 2 days, covered in the refrigerator.
source:https://www.nospoonnecessary.com