Grilled Scallops with Corn and Charred Pepper Salsa
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is one of my favorite summer dishes because it comes together in just thirty five minutes and tastes like you spent hours in the kitchen. Grilled scallops are naturally high in protein and incredibly lean, making them a guilt free indulgence, and when you pair them with a vibrant charred pepper and corn salsa, you've got something truly special. The beauty of this recipe is its simplicity: you're really just grilling beautiful scallops and throwing together fresh vegetables that shine on their own. Every time I make this for friends, they're amazed at how restaurant quality it tastes, yet it requires almost no fancy technique. The combination of sweet corn, smoky peppers, and bright cilantro lime dressing creates a symphony of flavors that feels both elegant and completely approachable.
Ella x
Ingredients
- ¾ kglarge sea scallops(patted dry with paper towels)
- 4fresh corn on the cob(husked and cleaned)
- 2red bell pepper(halved and seeded)
- 355 mlcherry tomatoes(halved)
- 59 mlfresh cilantro(finely chopped)
- 3 tablespoonsfresh lime juice
- 4 tablespoonsextra virgin olive oil
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 59 mlred onion(finely diced)
- 1jalapeño(seeded and minced)
Detail level
Instructions
- 1
Preheat your grill to high heat and lightly oil the grates. Pat scallops dry and season both sides with sea salt, black pepper, and smoked paprika about 5 minutes before grilling.
Tip: Dry scallops develop a better crust and won't stick to the grill.
- 2
Place corn and halved bell peppers directly on the grill. Cook corn for 8-10 minutes, turning occasionally until kernels char lightly. Grill peppers skin-side down for 5-7 minutes until blackened.
Tip: The char adds wonderful smoky flavor to both vegetables.
- 3
Once peppers are charred, transfer to a bowl and cover with plastic wrap for 2 minutes to steam, making them easier to peel. Remove skin and finely dice the peppers.
Tip: The steam helps separate the skin from the flesh.
- 4
Cut corn kernels from the cob using a sharp knife, working over a bowl to catch any juices. Set aside.
Tip: Save the corn cob juice - it adds natural sweetness to your salsa.
- 5
In a medium bowl, combine diced roasted peppers, corn kernels, cherry tomatoes, red onion, jalapeño, cilantro, minced garlic, lime juice, 2 tablespoons olive oil, salt, and pepper. Let the salsa sit for 5 minutes for flavors to meld.
Tip: Prepare this salsa while vegetables are cooling for best flavor development.
- 6
Pat scallops dry once more and brush lightly with remaining olive oil. Place on the hot grill for 2-3 minutes per side without moving them—they should develop a golden crust.
Tip: Resist the urge to move scallops; let them sit undisturbed for that beautiful sear.
- 7
Transfer grilled scallops to a serving platter and let rest for 2 minutes. Spoon the charred corn and pepper salsa directly over the scallops.
Tip: Resting the scallops keeps them tender and allows the juices to redistribute.
- 8
Serve immediately while scallops are still warm. Drizzle any extra salsa juice around the plate for added flavor and visual appeal.
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