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Grilled Scallop Skewers with Corn-Jalapeno Salsa
Ingredients
Delicate scallops grill in minutes and take on lots of delicious smoky char. Try pairing the corn and jalapeno salsa with any mild fish, chicken breasts or pork tenderloin.
3 Tbsp. vegetable oil, divided
3 ears corn, shucked
1 ripe avocado, pitted and chopped
1/4 cup chopped cilantro leaves
1 jalapeno, seeded and finely chopped
3 Tbsp. finely chopped red onion
2 Tbsp. lime juice
1/2 tsp. smoked paprika
24 sea scallops (about 1 1/2 lbs.), side muscles removed
8 metal or wooden skewers
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Grilled Scallop Skewers with Corn-Jalapeno Salsa

Grilled Scallop Skewers with Corn-Jalapeno Salsa

Grilled Scallop Skewers with Corn-Jalapeno Salsa
Three Stars Guiding Stars
  • Servings:Serves 4 to 6
  • Prep Time:10 minutes
  • Cook Time:15 minutes
directions
Set grill or grill pan to medium-high. Brush 1 tablespoon oil on corn. Grill corn, turning occasionally, until lightly browned, 6 to 8 minutes. Transfer to a cutting board and let cool.
Cut corn from cobs. In a medium bowl, combine corn, avocado, cilantro, jalapeno, onion and lime juice. Season with salt and pepper. Set aside.
In a separate medium bowl, combine 1 tablespoon oil and paprika. Add scallops to bowl, season with salt and pepper and toss to coat. Thread scallops onto skewers. Brush grill grates or pan with remaining 1 tablespoon oil. Grill scallop skewers until lightly charred and just cooked through, turning once, 3 to 4 minutes per side. Transfer skewers to platter and serve with corn-jalapeno salsa.
Tip: If using wooden skewers, soak them in water for at least 15 minutes before using.
Source: Hannaford fresh Magazine, July August 2024
 
 
 
 
 
 
 
 
 
 
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