Grilled Sea Scallops With Corn and Pepper Salsa
These summery grilled scallops are served with a kicky corn salsa, made bright green with puréed raw tomatillos, punched up with jalapeño and lime. Look for dry-packed or diver scallops, which means they are quite fresh (and haven’t been dipped in a solution of sodium bisulphite, a commonly used preservative). Large scallops, about 2 ounces each, are ideal for grilling or pan-searing. Serve with small boiled potatoes.
- Serves: 4 persons
- 12medium tomatillos, husks removed, roughly chopped (about 1 cup)
- 1jalapeño, seeds and veins removed to lessen heat if desired
- 2large ears fresh sweet corn, kernels removed (about 1 1/2 cups)
- 2medium sweet red bell peppers, or a mixture of colors, finely diced
- 1small red onion, finely diced
- 2tablespoons lime juice
- Salt to taste
- 12large sea scallops (about 1 1/2 pounds)
- Salt and pepper
- 2tablespoons extra-virgin olive oil
- Lime wedges, for garnish
- Cilantro sprigs, for garnish
Step 1Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
Step 2Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
Step 3Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
Step 4When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It’s O.K. to lift an edge to peek, but don’t try to turn the scallops until they have colored well or they’ll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
Step 5Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.