Name: Grilled Scallops with Sweet Corn and Tomato Salad
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Ingredients: 1/2 cup organic cherry or grape tomatoes, sliced in half; 1 cup Simply Nature frozen Organic Sweet Corn, thawed; 1/2 small red onion, diced and soaked in water for 10 minutes to remove some of the “bite”; 3 tablespoons Simply Nature Organic Olive Oil; 2 garlic cloves, minced; 1/3 bunch fresh cilantro, chopped + additional cilantro for garnish; 1 avocado, diced; juice of 1/2 lime; 1/4 teaspoon pink Himalayan salt; 1/8 teaspoon pepper; 12 ounces Specially Selected Jumbo Scallops, thawed; 2 tablespoons Simply Nature Organic Olive Oil; 1/2 teaspoon pink Himalayan salt; 1/2 teaspoon black pepper; 2 garlic cloves, minced; Juice of 1/2 lemon

Description

This recipe for grilled scallops with sweet corn and tomato salad is easy enough to whip up on a busy weeknight but special enough to save for a festive cookout with family and friends.

Ingredients

Scale

For the Corn and Tomato Salad:

1/2 cup organic cherry or grape tomatoes, sliced in half
1 cup Simply Nature frozen Organic Sweet Corn, thawed
1/2 small red onion, diced and soaked in water for 10 minutes to remove some of the “bite”
3 tablespoons Simply Nature Organic Olive Oil
2 garlic cloves, minced
1/3 bunch fresh cilantro, chopped + additional cilantro for garnish
1 avocado, diced
juice of 1/2 lime
1/4 teaspoon pink Himalayan salt
1/8 teaspoon pepper

For the Scallops:

12 ounces Specially Selected Jumbo Scallops, thawed
2 tablespoons Simply Nature Organic Olive Oil
1/2 teaspoon pink Himalayan salt
1/2 teaspoon black pepper
2 garlic cloves, minced
Juice of 1/2 lemon

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Instructions

For the Sweet Corn and Tomato Salad:

Combine all ingredients in a large bowl and toss to coat. Set in the refrigerator to chill while grilling the scallops.

For the Scallops:

Rinse the scallops and pat dry. Toss with olive oil, salt, pepper, garlic and lemon juice. Refrigerate for 30 minutes.
Heat grill to a medium-high heat. Place scallops on the grill and cook on each side for 2-3 minutes before flipping. Cook for an additional 2-3 minutes and serve on top of corn and tomato salad. Sprinkle with additional salt, pepper and fresh cilantro. Enjoy!