Scallops are a unique protein that can act as a wonderful blank canvas for any flavor profile you are looking to create. These fleshy yet delicate shellfish have a sweet and mild flavor that can turn any non-fish-eater into a beginner “seafoodie.”
Total Time: 40 mins
Prep Time: 20 mins
For the Marinade
- 2 pounds diver scallops, muscle removed
- 2 cans chipotles in adobo sauce, mashed with a fork
- 1/3 cup orange juice
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ½ cup fresh cilantro, chopped
- 2 tablespoons vegetable oil
For the Relish
- 2 ears of corn, grilled on all sides
- 2 ripe avocados, peeled and pitted, and diced
- 1 cup black beans, rinsed and drained
- 1 large ripe tomato, diced
- 2 garlic cloves, minced
- 1 sweet Vidalia onion, small dice
- 2 Jalapeño peppers, seeded and finely chopped
- ⅓ cup fresh cilantro, chopped
- ¼ cup freshly squeezed lime juice
- 1 teaspoon kosher salt
- Combine chilies, orange juice, garlic powder, cumin, salt, and cilantro in large bowl; mix well.
- Lightly coat washed and dried scallops in vegetable oil and then add to the marinade mixture. Toss to coat evenly. Cover and refrigerator for 30 minutes.
- Meanwhile, grill corn over medium-high heat, turning once char-marks have formed and making sure all sides are charred. Remove from grill and let cool.
- Hold cooled cob of corn vertically on cutting board with fingers at top. With a sharp knife, cut downwards, removing kernels away from fingers. Turn corn, and keep removing kernels until most have been removed. Place in large bowl.
- Add avocado, black beans, tomato, garlic, onion, jalapeno, cilantro, lime juice and salt to bowl with corn. Mix well and taste for seasoning. Cover and refrigerate.
- Make sure grill is still on medium-high heat. Remove scallops from marinade and place on well-oiled grill rack. Cover the grill and cook 2 to 3 minutes on each side, turning only once.
- Place a heaping spoonful of avocado corn relish on plate; top with 3 to 4 scallops each.