Grilled Sea Scallops with Corn Salad Recipe

Grilled sea scallops with corn salad bring together tender, golden-brown scallops and a vibrant mix of fresh vegetables. This dish highlights the natural sweetness of scallops, balanced by the crunch of corn, bell pepper, and a touch of lime for brightness. It’s light, healthy, and ready in less than 30 minutes, making it an excellent choice for both weeknight meals and special occasions.

This recipe works well when you want something that feels elegant without being complicated. Scallops cook quickly, and the corn salad can be prepared ahead of time, allowing you to serve a flavorful seafood dish with minimal effort. Whether you’re planning a summer cookout, a casual dinner, or a refreshing seafood option, this recipe delivers both taste and presentation.

Why You’ll Love This

There are several reasons this dish has become a favorite for seafood lovers and home cooks:

• Quick to prepare: With a short cooking time, this recipe gets dinner on the table in under half an hour.
• Nutritious and fresh: Packed with protein from the scallops and nutrients from the vegetables, it’s a balanced option that doesn’t feel heavy.
• Simple ingredients: Everything you need can be found in most grocery stores, with the option to use either fresh or frozen corn.
• Versatile serving options: It works as a light main dish or as a starter for a larger meal.
• Great for any occasion: The combination of seared scallops and colorful corn salad looks impressive yet remains easy to prepare.

This balance of flavor, convenience, and versatility makes grilled sea scallops with corn salad a recipe worth keeping in your rotation.

Ingredients Needed

To prepare grilled sea scallops with corn salad, you’ll need fresh, high-quality ingredients that bring out both the sweetness of the scallops and the freshness of the salad.

For the Scallops:

• 1 ½ pounds sea scallops – fresh and dry-packed for the best flavor and sear
• 2 tablespoons olive oil – for brushing before grilling
• Salt and black pepper – to taste
• 1 teaspoon smoked paprika – optional, for extra flavor

For the Corn Salad:

• 3 fresh corn cobs – husked, kernels cut off (or 2 cups frozen corn, thawed)
• 1 cup cherry tomatoes – halved for freshness and color
• ½ cup red bell pepper – diced
• ¼ cup red onion – finely chopped
• ¼ cup fresh cilantro or parsley – chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice – adds brightness
• Salt and pepper – to taste

Step-by-Step Instructions

Follow these steps to achieve perfectly grilled scallops paired with a vibrant corn salad:

1. Prepare the Corn Salad

1. Heat a skillet over medium-high heat and add the corn kernels. Cook for 3–4 minutes until lightly charred, stirring occasionally. This enhances the natural sweetness.
2. Transfer the corn to a mixing bowl. Add cherry tomatoes, bell pepper, red onion, and cilantro (or parsley).
3. Drizzle with olive oil and lime juice, then season with salt and pepper. Toss until well combined. Set aside to allow the flavors to blend.

2. Prepare the Scallops

1. Pat scallops dry with paper towels to remove excess moisture (this ensures a good sear).
2. Brush scallops lightly with olive oil and season with salt, pepper, and smoked paprika if desired.

3. Grill the Scallops

1. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
2. Place scallops on the grill and cook for about 2 minutes per side. They should be golden brown with a slight crust on the outside while staying tender inside. Do not overcook, as scallops cook quickly.

4. Assemble and Serve

1. Spoon the corn salad onto a serving plate.
2. Arrange grilled scallops on top or alongside the salad.
3. Garnish with extra herbs or a squeeze of lime juice if desired.

Recipe Tips and Variations

• Grilled Corn Option: For extra flavor, grill the corn before cutting off the kernels.
• Avocado Addition: Add diced avocado to the corn salad for creaminess.
• Spice It Up: Sprinkle chili flakes or add a touch of jalapeño for heat.
• Wine Pairing: Pairs beautifully with crisp white wines such as Sauvignon Blanc or Pinot Grigio.