Grilled Sea Scallops With Corn and Pepper Salsa
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 12medium tomatillos, husks removed, roughly chopped (about 1 cup)
- 1jalapeño, seeds and veins removed to lessen heat if desired
- 2large ears fresh sweet corn, kernels removed (about 1½ cups)
- 2medium sweet red bell peppers, or a mixture of colors, finely diced
- 1small red onion, finely diced
- 2tablespoons lime juice
- Salt to taste
- 12large sea scallops (about 1½ pounds)
- Salt and pepper
- 2tablespoons extra-virgin olive oil
- Lime wedges, for garnish
- Cilantro sprigs, for garnish
For the Salsa
For the Scallops
Nutritional analysis per serving (6 servings)
175 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 16 grams protein; 552 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
- Step 2
Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add ½ teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
- Step 3
Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
- Step 4
When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It’s O.K. to lift an edge to peek, but don’t try to turn the scallops until they have colored well or they’ll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
- Step 5
Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.
Private Notes
Comments
The corn is not cooked?
Sure, dry-packed scallops are ideal but tend to show up only in select markets where people of means are willing to pay the hefty premium. If you trust your local fish monger, buy the plump ones with some slime on them, making sure they are basically the same size so they can be cooked evenly. Peel off the small side muscle if still there, rinse well, and dry them thoroughly. Then dry them again as you put them on the grill. They won't crisp otherwise.
12 medium tomatillos are way more than one cup. I think maybe you meant 1 or 2.
The jalapeño should be finely chopped along with the red onion, and the salsa should be drained of excess liquid before serving. I like to arrange my scallops on top of the salsa. The recipe makes a large amount of salsa, but the excess is great on fish, in quesadillas, with steak, etc. I put a chopping board in the sink, seat an open plastic bag on it, stand up an ear of corn in the bag and cut the kernels off the cob straight into the bag. Fresh corn works beautifully.
Does anyone have any other (than the boiled potatoes) side dish recommendations for this recipe?
The tomatillos we buy from the Spanish speaking farmers in CAs Central Valley are about the size of a large cherry tomato. That’s probably where the number 12 comes from.