Description
This vibrant and fresh Grilled Scallops and Corn Avocado Salad recipe features perfectly charred sea scallops paired with a zesty corn avocado salsa and a sweet honey lime dressing. A quick and elegant dish ideal for summer grilling, combining smoky flavors, creamy avocado, and a bright, tangy dressing for a balanced and delicious meal.
Ingredients
Sea Scallops
- 2 pounds large sea scallops (side muscle removed and discarded)
- 2 tablespoons neutral oil (vegetable oil or canola oil)
- To taste kosher salt & fresh ground pepper
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)
Honey Lime Dressing
- 2 whole limes (juiced about ¼ cup)
- 3 tablespoons honey
- 1 teaspoon Dijon mustard
- ¼ heaping teaspoon garlic powder
- ¼ heaping teaspoon ground cumin
- 1/8 teaspoon ground coriander
- ¼ cup extra virgin olive oil (good quality)
- ½ teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Make Honey Lime Dressing: In a small bowl, whisk together lime juice, honey, Dijon mustard, garlic powder, cumin, coriander, olive oil, kosher salt, and black pepper until fully emulsified. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
- Make Corn Avocado Salad: Combine diced avocado, drained corn kernels, finely diced red onion, seeded diced jalapeno, chopped cilantro, lime juice, and crushed red pepper flakes in a medium bowl. Season with salt and black pepper. Toss gently to combine. Adjust flavors to taste and set aside.
- Prepare Scallops for Grilling: Line a large rimmed baking sheet with paper towels. Arrange scallops on the towels, cover with additional paper towels, and gently press to blot moisture. Remove wet towels and replace with clean, dry towels to ensure scallops are thoroughly dried.
- Double Skewer Scallops: Thread 4 to 6 scallops onto one skewer placing them off-center. Then thread a second skewer parallel to the first about ¼-inch apart through the scallops to stabilize them for grilling.
- Prepare the Grill: Preheat an outdoor grill to medium-high heat (425°F to 450°F). Clean the grill grates thoroughly and oil them by dipping a paper towel in oil and wiping the grates to prevent sticking.
- Season Scallops and Grill: Lightly brush scallops with neutral oil and season both sides with 1 teaspoon kosher salt and heaping ¼ teaspoon black pepper. Place skewers on the hot grill without moving for 3 to 4 minutes until dark grill marks form. Flip and grill the other side for 2 to 3 minutes until scallops are just cooked through to an internal temperature of 145°F.
- Serve Scallops and Corn Salad with Dressing: Transfer grilled scallops to a serving platter, spoon corn avocado salsa over them, and drizzle with some of the honey lime dressing. Serve with remaining dressing and lime wedges on the side. Enjoy immediately for the best flavor and texture.
Notes
- Removing scallop side muscles ensures even cooking and better texture.
- Draining canned corn thoroughly prevents excess moisture in the salad.
- Double skewering scallops stabilizes them for easy flipping and even grilling.
- Adjust honey lime dressing sweetness or acidity according to personal preference.
- Use fresh limes for best flavor impact in the dressing and salad.
- Serve immediately after grilling for optimal scallop texture and temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
