Grilled Scallops & Corn Salsa
Scallops are like the filet mignon of the sea: their velvety texture and elegant good looks belie just how easy it is to sear them up. Here, we’ve given them a lovely golden crust on the grill and set them on a bed of crunchy, sweet corn salsa. There are sun-dried tomatoes in the salsa — a new one on us — and they’re wonderfully rich and tangy, where you usually look for light and juicy. Between that and the creamy lime aioli, this light, sunny dish has a surprising punch and heartiness to it.
Perhaps that’s why it’s so hard to categorize. Is it an appetizer, a side, or the centerpiece of a light dinner? It can be whatever you like. And though it’s easy enough for any night of the week, its breathtaking presentation makes it perfect for weekend entertaining. You will definitely send your guests home with a scrumptious and brag-worthy anecdote for their Monday morning meetings.
Our tip: Pair this wine with Cave de Lugny Macon-Lugny Les Charmes Chardonnay. It’s a creamy old vine Chardonnay from southern Burgundy, and its citrus and fruits will bring out the sweetness of the scallops.
Servings: 4 to 6
For the lime aioli:
½ cup mayonnaise
2 Tbsp lime juice
1 tsp lime zest
Salt to taste
For the scallops and corn salsa:
½ lb scallops
2 ears sweet corn, shucked
1 jalapeño, seeded and diced small
1 Tbsp sundried tomato, chopped
¼ cup red onion, diced
1 garlic clove, grated
¼ cup cilantro, chopped
1 Tbsp lime juice
1 Tbsp olive oil, plus more for grilling
Salt, to taste
Pepper, to taste
Special tools: 8 skewers
Heat the grill or grill pan to medium-high. If the skewers are wooden, soak them in water, so they don’t catch fire on the grill.
For the lime aioli: In a small bowl, whisk all of the ingredients together. Set aside.
Pat the scallops dry with a paper towel.
To skewer the scallops: Thread 2 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn.) Repeat with the remaining scallops and skewers. Put them in the refrigerator until you’re ready to use them.
Grill the sweet corn until it’s tender and slightly charred all over, about 10 minutes. Transfer the corn to a platter to cool. When the corn is cool, cut the kernels off the cob, and place them in a large bowl. This works best if you cut the cob in half, stand it on its wide end, and slice down the length of the cob
Add the jalapeño, sundried tomato, red onion, garlic, cilantro, lime juice, and olive oil. Season the corn salsa with salt and pepper, and then transfer it to a serving bowl or platter.
Lightly brush the scallops with the olive oil, and then season them with salt and pepper. Grill the scallops for 3 minutes, and then flip and cook for another 3 minutes.
Arrange the skewered scallops on top of the corn salsa, drizzle with lime aioli, and serve immediately.