Spicy Corn and Pepper Sauté with Avocado and Blackened Grilled Sea Scallops

It might not be summer yet here in LA, but it’s officially really hot outside.  And when the weather outside changes, what we crave in the kitchen does too. It’s time to say goodbye to hearty braised meats and stews and say hello to grilled meats and fishes.  We’re trading in the heavy roasted root vegetables for lighter more colorful summer fare.

This spicy sauté of fresh corn and colorful bell peppers tossed with ripe avocado and cilantro is the perfect way to welcome in the new weather. It’s light and refreshing and is perfectly paired with scallops blackened with spices and grilled. I love scallops and cook them whenever I can, but this dish would work with other kinds of fish or shrimp as well.

Enjoy!

Heather

Spicy Corn and Pepper Sauté with Avocado and Blackened Grilled Sea Scallops

Serves 2

  • 8 large scallops
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried thyme leaves
  • 1 1/2 teaspoons ground cayenne
  • 1 teaspoon garlic powder
  • 1 ripe avocado, finely
  • 1/2 cup finely chopped red onion
  • 1 medium yellow pepper, finely chopped
  • 1 medium orange pepper, finely chopped
  • 2 ears of corn, husked, kernels cut from the cob
  • 1/2 cup roughly chopped fresh cilantro leaves
  • Juice of 1 large lime
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced

To prepare the salsa, mix the corn, peppers, onion,  lime juice, cumin, and 1 teaspoon cayenne pepper together in a medium sized bowl and season to taste with salt and pepper. In medium skillet, heat olive oil over medium heat. Add the garlic first, followed by the corn mixture. Cook, stirring occasionally until onions have softened and corn is cooked. Remove from heat and return to bowl. Add the avocado and cilantro and toss.

In a separate bowl, combine paprika, smoked paprika, dried thyme, 1/2 teaspoon of cayenne and garlic powder.

Pat scallops dry and sprinkle the blackening spice evenly on both sides of each scallop.

Preheat Grill to high heat (475F-500F),or heat an indoor grill pan on high heat.

Place the scallops directly over the heat and cook for 1.5 minutes per side. Do not move the scallops until they are ready to turn over.

Remove the finished scallops. Divide the corn mixture on to plates. Place the blackened scallops on top of the mixture and serve.

I served it topped with blackened grilled scallops

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2 Comments

Filed under Heather Platt, In Season, Main Course, Spring, Summer

2 responses to “Spicy Corn and Pepper Sauté with Avocado and Blackened Grilled Sea Scallops

  1. jenny

    i LOVE scallops and this looks like such a delicious way to make them! thanks for the recipe!!

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