Grilled Scallops w/Fresh Corn Salad
Type: Salad, Side
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Ingredients
  • 1 teaspoon minced garlic
  • 1 tablespoon minced red onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon canola oil
  • 8 ears of corn, husked
  • ⅓ cup light mayonnaise
  • 1 teaspoon ancho chile powder
  • 4 oz cotija cheese, crumbled
  • Salt and pepper to taste
  • Tabasco Sauce
  • 12 large sea scallops
  • 4 lime wedges
Instructions
  1. Prepare grill.
  2. In a large bowl, toss garlic, onion and lime juice; let stand.
  3. Brush corn with oil and grill over moderate heat until charred and just tender; about 10 minutes. Cut kernels off cob with sharp knife.
  4. Whisk mayonnaise and chile powder into garlic mixture. Add cheese and corn to the bowl and toss. Season to taste with salt, pepper and Tabasco.
  5. Brush the scallops with oil and season with salt and pepper. Grill over high heat until browned and barely cooked through, about 3 minutes per side.
  6. Divide corn salad evenly onto 4 plates and top with scallops. Serve with lime wedges.
Notes
Makes 4 servings Nutrition Information 400 calories, 18 grams fat, 45 mg cholesterol, 360 mg sodium, 39 grams carbohydrate, 4 grams fiber, 25 grams protein
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