Grilled Scallops with Avocado Corn Salsa

Posted by Olivia on Monday, May 9th, 2011

Grilled Scallops with Avocado Corn Salsa

Last week one of our Facebook fans, Alida Nattress, asked for a scallops recipe using our olive oils. Ask and receive!

We wanted to do a scallops dish that was summer-ready, right off the grill. Here, minimally seasoned bay scallops are served over an irresistible corn and avocado salsa. For best results, use fresh corn cut off the cob, and a ripe, juicy lime. Finished off with Sevillano Olive Oil, both grassy and sweet, the flavors in this dish just pop!

  • 16 sea scallops, patted dry
  • Sea salt and black pepper, to taste
  • 3 tablespoons Sevillano Olive Oil, divided
  • 4 cups fresh corn kernels
  • 2 ripe avocados, pitted, chopped
  • ½ cup thinly sliced basil leaves
  • 2 scallions, thinly sliced
  • 3 tablespoons fresh lime juice
  • Sea salt and black pepper, to taste

  1. Season scallops with salt and pepper. Preheat grill; lightly brush grill with 1 tablespoon oil.
  2. Cook scallops on grill until just opaque, about 2 minutes per side. Remove and set aside.
  3. Toss remaining ingredients in a large bowl. Serve corn salsa on serving plates and top with 4 scallops per dish.

Notes: Makes about 4 servings.

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