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Grilled Scallop Salad With Green Tomatoes & Corn

Here's how you make Grilled Scallop Salad With Green Tomatoes & Corn
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  • Servings: 4
  • Prep: 10m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • SCALLOPS
  • 1 1/2 to 2 pounds scallops
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • Olive oil, to grill
  • VINAIGRETTE
  • 6 tablespoons olive oil
  • 2 1/4 tablespoons vinegar (Champagne vinegar)
  • 2 small garlic cloves, grated
  • 3/4 teaspoon ground coriander
  • Sugar, pinch of
  • Kosher salt, to taste
  • Pepper, to taste
  • SALAD
  • 4 cups baby arugula
  • 3 corn ears (grilled)
  • 30 to 36 ounces tomatoes, (5-6 green tomatoes, quartered and lightly seeded)
  • 2 ounces red onion (1/2 small red onion, cut in half and thin sliced)
  • 3 scallions, diced (white and green parts)
  • 1/2 tablespoon fresh tarragon, chopped
  • 2 to 4 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh cilantro, chopped
  • Olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Scallops ... You want about 24-28 scallops for this dish (6-7 per person); which is approximately 1 1/2-2 lbs on average. Frozen will work fine for this; but, you need to thaw them in the refrigerator in a colander, over a bowl, and covered so they do not set in any liquid as they thaw. This is very important.

  • Step 2: Then, set them on a paper towel to dry, and take the chill off. If not frozen, simply set on the counter on a paper towel. Once the scallops are dry, season with salt and pepper on each side. NOTE: Season RIGHT before cooking. Otherwise the salt will bring out moisture and make the scallops wet again. Wet scallops will steam and not get a nice sear.

  • Step 3: Vinaigrette ... Add everything to a small measuring cup or bowl; and mix to combine. Refrigerate until ready to use.

  • Step 4: Corn ... As the scallops are resting on the counter; prepare your corn. I like to do this on a grill, or grill pan. However, you can also do this in the oven as well. Simply brush with olive oil and grill; or roast in the oven (oven temp 425). Grill or oven; it should take 5-7 minutes. You just want a light char on the corn; you DO NOT want it totally cooked; just a little char. Once cooled, cut the kernels off the ear and add to a bowl.

  • Step 5: Salad ... To the bowl with the corn - add the arugula, onions, tomatoes, scallions, and herbs; and, toss to combine. You can usually fine green tomatoes at any Mexican or ethnic market. The tartness of the green tomatoes is what really makes this salad good.

  • Step 6: Scallops ... These take only a few minutes. Add a little oil to a heavy cast iron pan (preferred); or any heavy skillet; and, bring to medium - medium high heat. Sear the scallops on the first side until golden brown. If you try to move them in the pan; and, they won't move ... they aren't ready to flip. Once flipped, they take just another minute to finish cooking. Transfer the scallops to a plate, while you finish everything up.

  • Step 7: Finish ... Let the scallops cool just a minute; then, add to the salad, along with some of the vinaigrette, and toss. The warm scallops lightly warm the salad; and, wilt the arugula. Add as much dressing as you like. I normally like to likely dress my salads.

  • Step 8: Serve and ENJOY! ... I like some crusty bread on the side. It makes a great main dish salad.

We hope you enjoy this recipe!

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