Try them this Labor Day weekend!
Grilled Scallops with Mexican Corn Salad
Food and Wine Magazine / Nick Fauchald
. 1 garlic clove, minced
. 1 tablespoon minced red onion
. 2 tablespoons fresh lime juice
. 8 small ears of corn, husked
. Vegetable oil, for brushing
. 1/3 cup mayonnaise
. 1 teaspoon pure ancho chile powder
. 4 ounces cotija or ricotta salata cheese, crumbled
(1 1/4 cups)
. Salt and freshly ground pepper
. Hot sauce
. 12 large sea scallops
. Lime wedges, for serving
Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes. Brush the corn with oil and grill over moderate heat until charred and just tender about10 minutes. Transfer to a work surface and cut the kernels off the cobs. Whisk the mayonnaise and chili powder into the garlic, onion and lime juice. Add the cheese and corn to the bowl and toss. Season with salt, pepper and hot sauce. Brush the scallops with vegetable oil and season with salt and pepper. Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side. Spoon the corn salad onto 4 plates and top with the scallops. Serve with lime wedges.
SALLY’S NOTES: Try this dish. You can easily make it even if you don’t have a grill. Just “grill” the corn in a cast iron pan and do the same with the scallops.