Recipe Detail

Grilled Scallops with Creamed Corn

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Number of Servings:


  1. 1 pounds - large sea scallops side muscle removed, rinsed, patted dry
  2. - zest of 1 lime
  3. 3 - dried pasilla chiles (about 1 oz. total) coarsely chopped
  4. 2 tablespoons - dried thyme
  5. 1 tablespoons - dried oregano
  6. 1 tablespoons - ground coriander
  7. 1 tablespoons - ground fennel
  8. 2 teaspoons - chipotle chili powder
  9. 2 teaspoons - freshly ground black pepper
  10. 2 teaspoons - paprika
  11. 1 teaspoons - garlic powder
  12. 1 teaspoons - onion powder
  13. 2 tablespoons - olive oil
  14. 4 - green garlic (OR 2 medium leeks) white and pale green parts only, thinly sliced
  15. 1 - medium shallot finely chopped
  16. 1 cloves - garlic thinly sliced
  17. 4 ears - corn husked, kernels grated on large holes of box grater
  18. 1 tablespoons - unsalted butter
  19. - kosher salt
  20. - vegetable oil for drizzling
  21. - lime wedges for serving


Special equipment: A spice mill; four 8-inch metal skewers.

Prepare a grill for medium-high heat.

For Dry Rub:

Coarsely grind posilla chiles in spice mill. Mix ground chiles with thyme, oregano, coriander, fennel, chipotle chile powder, black pepper, paprika, garlic powder, and onion powder in a small bowl to combine.

Scatter lime zest over scallops, then cover them all over with 2 tablespoons of dry rub (reserve extra rub for another use). Chill scallops while you make the creamed corn.

Creamed Corn:

Heat olive oil in medium saucepan over medium-low heat. Cook green garlic, shallot and garlic, stirring occasionally, until very tender but without taking on any color, 6 to 8 minutes.

Increase heat to medium and add grated corn; cook stirring often until liquid evaporates, about 5 minutes. Stir in 2 tablespoons of water and cook, stirring, until absorbed. Continue to cook, stirring and adding water, 2 tablespoons at a time and letting it absorb completely before adding more, until corn is creamy with a risotto-like consistency, 12-18 minutes. Stir in butter; season creamed corn with salt.


Thread scallops onto skewers, dividing evenly; season with salt and drizzle with a little vegetable oil. Grill until deeply browned and just cooked through, about 3 minutes per side, depending on size. Transfer skewers to a platter and squeeze some lime juice over scallops.

To serve, divide creamed corn among plates and top with skewers. Serve with more lime wedges for squeezing over.


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