It’s summer and we want to cook everything outside. So here’s a recipe for fresh corn and scallops on the grill.
9 Fresh sea scallops
3 Ears of fresh corn
2 Tbl olive oil for sauté, more for grilling
Half a red pepper, diced
2 large cloves of garlic, minced
1 medium tomato, 4 or 5 oz. , chopped
1 medium yellow onion, 4 oz., diced
1/3 cup of fennel, chopped
1 tsp fennel fronds, minced
2 tsp fresh dill, minced
Grated rind of 1 lime
Lime juice from half the lime
1/4 cup of fresh cilantro, minced
Salt and pepper to taste
More cilantro and lime juice for garnish
Heat the grill. While heating roll corn in olive oil. When the grill is hot place the corn on the grill, turning every 5 minutes until charred on all sides. When done remove from the grill and cool.
When cool cut the kernels from the cob. Reserve.
While grilling chop and mince the vegetables and herbs. Heat the 2 T. of olive oil in a skillet.
Cook the onions until starting to brown. Then add the peppers and garlic. Cook 1 minute. Add the tomato, fennel, minced fennel and dill. Cover and cook a few minutes until the corn is cooked through.
Roll the scallops in olive oil, season with salt and pepper. Grill for 2 minutes on each side.
Remove the lid from the corn mixture and add the lime rind, juice of half the lime and the cilantro. Stir.
Divide corn melange between 3 plates. Top with three scallops each. Squeeze the juice from the second half of the lime over the scallops. Garnish with chopped cilantro and serve hot.