Ingredients

The following ingredients have 4 Servings
  • 4 ears corn, husked
  • 1/2 teaspoon chili powder
  • 1 avocado, peeled, pitted and diced
  • 2 tablespoons finely diced red onion
  • 2 tablespoons chopped cilantro
  • 2 tablespoons snipped chives
  • 1/4 cup olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh lime juice, plus more as needed
  • Kosher salt and freshly cracked black pepper to taste
  • 12 large sea scallops, cleaned
  • olive oil
  • Kosher salt and freshly cracked black pepper to taste

Instruction

  • Prepare grill for medium-high heat. Brush corn with 1 tablespoons of olive oil and season with salt, pepper and a sprinkle with chili powder. Grill, turning occasionally, until tender and lightly charred in spots, 6–8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs. Combine all the remaining ingredients in bowl and season with salt and pepper to taste.
  • Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side until grill marks appear.
  • Arrange the corn salad on a large serving platter and nestle the cook scallops on top. Garnish with extra cilantro and/or chives.