Grilled Scallops with Mexican Corn Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 garlic clove, minced
- 1 tablespoon minced red onion
- 2 tablespoons fresh lime juice
- 8 small ears of corn, husked
- Vegetable oil, for brushing
- 1/3 cup mayonnaise
- 1 teaspoon pure ancho chile powder
- 4 ounces cotija or ricotta salata cheese, crumbled (1 1/4 cups)
- Salt and freshly ground pepper
- Hot sauce
- 12 large sea scallops
- Lime wedges, for serving
Instructions
- Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
- Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. Transfer to a work surface and cut the kernels off the cobs.
- Whisk the mayonnaise and chile powder into the garlic, onion and lime juice. Add the cheese and corn to the bowl and toss. Season with salt, pepper and hot sauce.
- Brush the scallops with vegetable oil and season with salt and pepper. Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side. Spoon the corn salad onto 4 plates and top with the scallops. Serve with lime wedges.
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