Name: Grilled Scallops with Corn, Lime and Avocado Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; 6 ears corn; 3 limes; 1.02 kg sea scallops; 3 shallots; 3 (142 g) pkg spring mix (mixed greens); black pepper; cumin, ground; extra virgin olive oil; salt; virgin coconut oil

Grilled Scallops with Corn, Lime and Avocado SaladGrilled Scallops with Corn, Lime and Avocado Salad — a 30-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 avocados

6 ears corn

3 limes

1.02 kg sea scallops

3 shallots

3 (142 g) pkg spring mix (mixed greens)

black pepper

cumin, ground

extra virgin olive oil

salt

virgin coconut oil

Instructions

Heat a grill pan, outdoor grill, or skillet over medium-high heat.

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Lightly oil grates or pan. Remove husks and silks from corn. Grill corn, turning occasionally, until the corn begins to char (8-10 min). Cook in batches if necessary. Set aside to cool.

While the corn cooks, peel and finely chop the shallot. Transfer to a large bowl.

Juice the lime into the large bowl; add olive oil, cumin, salt, and pepper and stir to combine.

Pat scallops dry with paper towel. (If using an outdoor grill, thread scallops, side by side onto skewers so that scallops lie flat.) Drizzle scallops with olive oil, salt, and pepper. Grill scallops until grill marks appear, about 2-3 minutes; flip and cook other side, about 2 minutes. Cook in batches if necessary.

Working one ear at a time, hold the corn vertically inside a large bowl and slice the kernels away from the cob; discard the cob. Add the kernels to the salad dressing.

Halve the avocado and remove pit. Thinly slice the flesh while still in the skin and then scoop out the slices using a spoon.

To serve, toss lettuce with corn mixture and avocado, arrange on a plate and top with grilled scallops. Enjoy!

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