Description

This vibrant and fresh Grilled Scallops and Corn Avocado Salad recipe marries tender, smoky scallops with a zesty, creamy avocado and corn salsa, finished with a sweet and tangy honey lime dressing. Perfect for a light summer meal, this dish offers a delightful balance of textures and flavors with a quick 30-minute prep and cook time, serving four.

Ingredients

For the Scallops

2 pounds Large Sea Scallops (side muscle removed and discarded)
2 tablespoons Neutral Oil (vegetable or canola oil)
Kosher Salt & Fresh Ground Pepper, to taste

For the Corn Avocado Salad

1 large Hass Avocado (pitted, peeled & small dice)
1 (15-ounce) Can Corn Kernels (drained)
¼ whole Red Onion (finely diced)
1 whole Jalapeno (seeded and finely diced)
1 tablespoon Cilantro Leaves (roughly chopped)
1 whole Lime (juice)
One to Two Dashes Crushed Red Pepper Flakes (optional)
Scant ¼ teaspoon Kosher Salt
Pinch of Black Pepper

For the Honey Lime Dressing

2 whole Limes (juiced, about ¼ cup)
3 tablespoons Honey
1 teaspoon Dijon Mustard
¼ teaspoon Garlic Powder (heaping)
¼ teaspoon Ground Cumin (heaping)
1/8 teaspoon Ground Coriander
¼ cup Extra Virgin Olive Oil (good quality)
½ teaspoon Kosher Salt
1/8 teaspoon Black Pepper

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Instructions

Make Honey Lime Dressing: In a small bowl, whisk together lime juice, honey, Dijon mustard, garlic powder, cumin, coriander, and olive oil until fully emulsified. Season with kosher salt and black pepper. Adjust seasoning to taste, cover, and refrigerate until ready to use.
Make Corn Avocado Salad: In a medium bowl, combine diced avocado, drained corn kernels, finely diced red onion, jalapeno, cilantro, lime juice, and crushed red pepper flakes. Season lightly with kosher salt and black pepper. Gently toss everything together and adjust flavors as needed. Set aside.
Prepare Scallops for Grilling: Pat scallops dry by layering on paper towels on a baking sheet and pressing lightly with more towels. Replace top towels with clean ones to ensure scallops are dry for optimal grilling.
Double Skewer Scallops: Thread 4 to 6 scallops onto one skewer, slightly off center. Then insert a second parallel skewer about ¼-inch away, securing the scallops firmly for grilling.
Prepare the Grill: Preheat an outdoor grill to medium-high heat (425°F to 450°F). Clean and oil the grill grates using a paper towel dipped in oil.
Season Scallops and Grill: Brush scallops lightly with oil, season both sides with kosher salt and black pepper. Place skewered scallops on the grill and cook undisturbed until grill marks appear, about 3 to 4 minutes. Flip and cook for an additional 2 to 3 minutes until scallops reach 145°F internal temperature.
Serve Scallops and Corn Salad: Transfer grilled scallops to a serving platter. Spoon the corn avocado salad over the scallops and drizzle with honey lime dressing. Serve the remaining sauce and lime wedges on the side. Enjoy immediately.

Notes

Removing the side muscle from scallops ensures tenderness and more even cooking.
Using canned corn kernels is convenient, but fresh grilled corn can also be used for extra flavor.
Be sure to blot scallops dry before grilling to achieve a perfect sear and prevent steaming.
Adjust the heat of the salad by varying the amount of jalapeno and crushed red pepper flakes according to personal taste.
Honey lime dressing can be made ahead and refrigerated for up to 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Grilling
Cuisine: American