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Scallops with Grilled Corn and Avocado Relish
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Nutrition Facts
Serving Size 204 g
(Approx. 4 Servings)
Amount Per Serving
Calories 310 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 720 mg 30%
Total Carbohydrate 19 g 6%
Dietary Fiber 5 g 20%
Sugars 3 g
Protein 10 g
Vitamin A 6% • Iron 6%
Vitamin C 20% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Scallops with Grilled Corn and Avocado Relish
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Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

3 ears of corn
5 Tbsp olive oil, divided use
1 Tsp cumin
1 lime, juiced and zested
1 avocado, diced
2 tomatillos, chopped
1 Tsp garlic, minced
1/2 cup(s) cilantro, minced
2 Tbsp roasted salt pepitas
16 jumbo sea scallops
1 Tsp kosher salt
1/2 Tsp black pepper
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Instructions

1
Preheat grill to medium-high heat. Brush corn with olive oil and cumin and place on grill. Cook for several minutes, rotating frequently until corn has charred nicely. Remove from grill and set aside.
2
Place corn on a clean surface and remove from the cob. Place in a bowl, adding in diced avocado, tomatillos, cilantro, garlic, 3 tablespoon of olive oil, and pepitas. Mix well and set aside.
3
Brush the scallops with olive oil and lime juice and zest. Then season generously salt and pepper. Place the scallops on the grill and cook for 2 minutes, flip and grill for an additional 30 seconds, remove from grill and set aside.
4
To serve, place 4 scallops on a plate and top with the corn and avocado relish.
5
Chef's Note: You want to make sure your grill is very clean and well oiled to prevent the scallops from sticking.
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