Grilled Scallops with Corn and Charred Pepper Salsa

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Serve immediately while scallops are still warm. Drizzle any extra salsa juice around the plate for added flavor and visual appeal.