Grilled Scallops With Mexican Corn Salad Recipes
GRILLED SCALLOPS WITH MEXICAN CORN SALAD
Recipe by Nick Fauchald, From Pairing of the Day: June 2008, Beer vs Wine in F&W Magazine, June 2008 edition. In this spicy salad, plump grilled scallops sit on top of charred corn tossed with the ingredients in "elote", an irresistible Mexican corn-on-the-cob street snack. Faced with the spiciness here.:) Sam Calagione chose the refreshing Allagash White, a low-alcohol wheat beer that won't make the chile's heat taste harsh. Marnie Old zoomed in on the salad's smoky nuances and selected moderate oaky 2006 Alma Rosa Chardonnay, from California. She likes to pair oaky wines with grilled foods , she says "oak gives the same kinds of smoky flavors that grilling gives food." There is a 10 minute "standing" time to allow some flavors to marinate which I didn't include in the preparation time.
Provided by Manami
Categories Lime
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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, about 10 minutes.
- Transfer to a work surface and cut the kernels off the cobs.
- Whisk the mayonnaise and chile 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.
Nutrition Facts : Calories 353.3, Fat 17.2, SaturatedFat 6.7, Cholesterol 49.7, Sodium 561, Carbohydrate 36.3, Fiber 4.2, Sugar 7.5, Protein 18.7
GRILLED CORN SALAD
"Our family and friends always rave over this dish at Sunday afternoon barbecues," confirms Patty Cook of West Palm Beach, Florida. "We usually grill the corn the night before. I especially like this recipe because it lets me share the cooking with my husband, Rich. We call him "King of the Grill'!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, combine the dressing and rosemary; add corn. Seal bag and turn to coat; remove corn from marinade. Seal bag and refrigerate marinade. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 15-18 minutes or until tender, turning occasionally. Return corn to the marinade; add tomatoes. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight., Drain corn and tomatoes, reserving marinade. Cut corn off the cob. Arrange spinach on salad plates; top with tomatoes and corn. Drizzle with reserved marinade.
Nutrition Facts : Calories 141 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 873mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
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- In a large pot of boiling salted water, cook the corn until tender, about 5 minutes. Drain and cool. Stand the corn in a large bowl and slice off the kernels. Add the tomatoes, scallions and basil and season with salt and pepper.
- In a blender, puree the shallot with the vinegar, hot water and mustard. With the blender on, slowly add 6 tablespoons of the safflower oil until combined. Season the vinaigrette with salt and pepper, then toss with the corn salad.
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