Grilled Sea Scallops with AvoCorn Salsa

Serves: 4 – 6

Here’s What You’ll Need For The Salsa …

  • 2 ears of corn, grilled
  • 2 ripe avocados, halved, pitted, peeled and chopped
  • 1 yellow onion, minced
  • 1 tomato, peeled, seeded and coarsely chopped
  • 1 jalapeño chili, seeded and chopped
  • 2 garlic cloves, minced
  • 1/3 cup chopped fresh cilantro
  • 3 tbsp fresh lime juice
  • Sea salt to taste

Here’s What You’ll Need For The Scallops …

  • 2 canned chipotle chilies in adobo sauce, mashed
  • 1 cup chopped fresh cilantro
  • 1/3 cup fresh orange or lime juice
  • 1 tsp ground cumin
  • Garlic powder to taste
  • Sea salt to taste
  • 2 lb. sea scallops, side muscle removed
  • Olive oil for brushing

Here’s What You’ll Do …

  1. To make the avocado-corn salsa, steady the stalk end of 1 ear of corn on a cutting board.  Using a sharp knife, cut down along the cob to strip off the kernels, rotating the cob a quarter turn with each cut.  Alternatively, remove the kernels with a kernel cutter.  Put the corn kernels in a bowl and repeat with the second ear.
  2. Add the avocados, onion, tomato, jalapeño chili, garlic and cilantro to the bowl and toss to mix.  Add the lime juice, stir well and season with salt.  Cover lightly and refrigerate until ready to serve; the salsa can be made several hours in advance.  Stir again just before serving.
  3. In a bowl, stir together the chipotle chilies, cilantro, orange juice, cumin, garlic powder and salt.
  4. Brush the scallops on both sides with the oil and then rub with the chipotle mixture.  Cover and refrigerate for 30 minutes.
  5. Prepare a charcoal or gas grill for direct grilling over medium-high heat.  Oil the grill rack (or a fish or vegetable grilling basket).  If you don’t have access to a grill, you can also use an iron skillet.
  6. Cook the scallops, turning once, until they are opaque throughout but still moist in the center when tested with a knife, 4 to 5 minutes per side.
  7. Divide the scallops evenly among warmed individual plates and place a spoonful of the salsa alongside.
  8. Serve immediately and enjoy!


* Recipe & photo courtesy of & Erin Kunkel