Grilled Scallops With Mexican Corn Salad |
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Prep Time: 14 Minutes Cook Time: 16 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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 (1 1/4 cups) or 4 ounces 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.
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