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Scallops with Grilled Sweet Corn Salad

This scallops with grilled sweet corn salad tosses grilled corn, watercress, and sliced red onion with scallops that are pan seared in brown butter. The butter, along with a squeeze of lemon, forms the salad dressing for this indulgent yet satisfying salad.

Prep Time

        Prep time: 20 minutes
        Cook time: 15 minutes
        Yield: Serves 4


For the Grilled Sweet Corn Salad:

    •    2 tbsps apple cider vinegar
    •    4 ears sweet corn, husks and silks removed
    •    6 ounces watercress, thick stems discarded
    •    kosher salt and freshly ground black pepper
    •    3 1/2 ounces small red onion, halved and very thinly sliced
    •    3 tbsps extra-virgin olive oil, plus more for rubbing the corn

For the Scallops:

    •    2 tbsps unsalted butter
    •    lemon wedges, for serving
    •    1 1/2 pounds large sea scallops


For make the Grilled Sweet Corn Salad:

  1. Fill a medium bowl halfway with ice and water. Add the red onion and refrigerate until chilled through and crisp, about 15 minutes. Drain the onion and spread it on paper towels to dry.
  2. Meanwhile, light a grill or preheat a grill pan over medium-high heat.
  3. Rub the corn with oil and season with salt and pepper. Cook, turning occasionally, until the kernels are lightly charred and crisp-tender, about 10 minutes. Let cool slightly.
  4. Turn a small bowl upside down and place it in the bottom of a larger bowl. Working with one ear at a time, stand the bottom of an ear of corn on the smaller bowl and, using a knife, cut off the kernels so they fall into the larger bowl. Remove the small bowl and add the watercress, vinegar, drained red onion, and 2 tablespoons oil. Season with salt and pepper and toss well.

For Sear the Scallops:

  1. Season the scallops generously with salt and pepper. In a large cast iron or nonstick skillet set over medium-high heat, warm the remaining 1 tablespoon oil. Add the scallops and cook, without budging or even touching them, until browned on the bottom, about 3 minutes. Working quickly, flip the scallops and add the butter to the skillet. Cook, spooning the butter over the scallops, until they’re barely firm to the touch, 1 1/2 to 2 minutes more.

For Assemble the Salad:
 Transfer the salad to individual plates or a platter. Spoon the scallops and butter over the salad, garnish with lemon wedges, and serve immediately.

This great family recipe is thanks to LEITE'S CULINARIA at


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