I’m back with another magazine inspired recipe this week. As promised in my previous magazine recipe post I’m sharing the recipes I find that my family likes and am suggesting you give them a try. I found this great grilled scallop recipe in the June bon appetite magazine.
If you will notice the above recipe is actually a recipe for a multi-use spice rub and the grilled scallops are one vehicle they suggest to use it on. I was excited to see this as I had fresh scallops on hand and fresh ears of corn wasting away in my refrigerator.
I used the spice rub recipe merely as inspiration and decided to use what spices I already had on hand. My version included:
freshly ground black pepper
My measurements weren’t precise but were close to the amounts listed in the printed recipe.
Wash and pat dry the scallops. Roll each in the spice rub and top with the zest of one lime then cover them and place in the refrigerator to remain chilled while you make the creamed corn.
Cut the kernels off 4 ears of fresh corn. Then chop garlic and shallots to heat gently in olive oil as the flavor base of the creamed corn. Once tender, but with no color, add the corn to the garlic and shallots with a couple tablespoons of water. Cook down as per directions, until creamy, then stir in butter and add salt and pepper to taste. Cover and remove from heat.
Thread scallops onto skewers and brush gently with some olive oil just so they won’t stick to the grill. Then grill until deeply browned and just cooked through, about 3 minutes per side. Remove from grill, disassemble and squeeze some lime juice over them.
To serve, divide creamed corn into single serving plates and top with at least 3 of the grilled scallops. This is so light and refreshing, yet rich and hardy. My family loved it! My challenge here in the mid-west is to find fresh scallops more often so I can serve this again soon!
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