No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (266g) Recipe makes 4 servings
Calories 353
Calories from Fat 154		(43%)
Amount Per Serving		%DV
	Total Fat 17.2g	26%
	Saturated Fat 6.7g	33%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 49mg		16%
Sodium 561mg		23%
Potassium 593mg		16%
Total Carbohydrate 36.3g		12%
	Dietary Fiber 4.2g	16%
	Sugars 7.5g
Protein 18.7g		37%
detailed view... how is this calculated?

Grilled Scallops With Mexican Corn Salad

Recipe #372541 | 30 min | 14 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Manami
May 18, 2009

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.

SERVES 4 (change servings and units)

Ingredients

1 garlic clove, minced
1 tablespoon minced red onion
2 tablespoons fresh lime juice (not the bottled kind, please)
8 small ears of corn, husked
vegetable oil, for brushing
1/3 cup mayonnaise
1 teaspoon pure dried ancho chile powder
4 ounces Cotija cheese or ricotta salata cheese, crumbled (1 1/4 cups)
salt & freshly ground black pepper
hot sauce
12 large sea scallops
lime wedge, for serving

Directions

1
Light a grill.
2
In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
3
Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes.
4
Transfer to a work surface and cut the kernels off the cobs.
5
Whisk the mayonnaise and chile powder into the garlic, onion and lime juice.
6
Add the cheese and corn to the bowl and toss.
7
Season with salt, pepper and hot sauce.
8
Brush the scallops with vegetable oil and season with salt and pepper.
9
Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side.
10
Spoon the corn salad onto 4 plates and top with the scallops.
11
Serve with lime wedges.