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Grilled Scallop Skewers over Corn Poblano SaladGrilled Scallop Skewers over Corn Poblano Salad
Grilled Scallop Skewers over Corn Poblano Salad
Grilled Scallop Skewers over Corn Poblano Salad
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Recipe - The Fairway Market Corporate
GrilledScallopSkewersoverCornPoblanoSalad.jpg
Grilled Scallop Skewers over Corn Poblano Salad
Prep Time15 Minutes
Servings4
Cook Time14 Minutes
Calories325
Ingredients
4 (10-inch) Wooden Skewers
2 tablespoons Chopped Fresh Cilantro, plus additional for garnish (optional)
2 tablespoons Fresh Orange Juice
1 tablespoon Olive Oil
4 Medium Ears Fresh Corn, silks and husks removed
2 medium Poblano Peppers
12 Large Fresh Dry Sea Scallops, patted dry (about 1 1/4 pounds)
Lime Wedges, for garnish (optional)
Directions

1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk cilantro, orange juice, oil and 1/4 teaspoon kosher salt.

 

2. Spray corn and peppers with cooking spray and place on hot grill rack; cover and cook corn 8 minutes and peppers 6 minutes or until grill marks appear, turning once. Transfer vegetables to cutting board; cool slightly. Cut corn kernels from cob and chop peppers; add to cilantro mixture and toss. Makes about 3 cups.

 

3. Thread scallops onto skewers; spray with cooking spray and sprinkle with 3/4 teaspoon kosher salt. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once.

 

4. Serve skewers over salad garnished with cilantro and lime wedges, if desired.

 

Nutritional Information
  • 8 g Total fat
  • 1 g Saturated fat
  • 93 mg Cholesterol
  • 938 mg Sodium
  • 25 g Carbohydrates
  • 3 g Fiber
  • 4 g Sugars
  • 0 g Added sugars
  • 42 g Protein
15 minutes
Prep Time
14 minutes
Cook Time
4
Servings
325
Calories

Shop Ingredients

Makes 4 servings
4 (10-inch) Wooden Skewers
Culinary Elements Bamboo Skewers, 100 count
Culinary Elements Bamboo Skewers, 100 count
$3.99
2 tablespoons Chopped Fresh Cilantro, plus additional for garnish (optional)
Fairway Cilantro, 0.15 oz
Fairway Cilantro, 0.15 oz
$4.99$33.27/oz
2 tablespoons Fresh Orange Juice
Tropicana Light Orange Juice Beverage, 46 fl oz
Tropicana Light Orange Juice Beverage, 46 fl oz
On Sale! Limit 4
$3.50 was $4.18$0.08/fl oz
1 tablespoon Olive Oil
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$7.99$1.60/oz
4 Medium Ears Fresh Corn, silks and husks removed
Fresh Gourmet Corn , 20 oz
Fresh Gourmet Corn , 20 oz
$5.99$0.30/oz
2 medium Poblano Peppers
Poblano Peppers, 1 ct, 6 oz
Poblano Peppers, 1 ct, 6 oz
$1.87 avg/ea$4.99/lb
12 Large Fresh Dry Sea Scallops, patted dry (about 1 1/4 pounds)
PanaPesca Scallops, 10.6 oz
PanaPesca Scallops, 10.6 oz
$10.99$1.04/oz
Lime Wedges, for garnish (optional)
Key Limes, 16 oz
Key Limes, 16 oz
$4.99$0.31/oz

Nutritional Information

  • 8 g Total fat
  • 1 g Saturated fat
  • 93 mg Cholesterol
  • 938 mg Sodium
  • 25 g Carbohydrates
  • 3 g Fiber
  • 4 g Sugars
  • 0 g Added sugars
  • 42 g Protein

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk cilantro, orange juice, oil and 1/4 teaspoon kosher salt.

 

2. Spray corn and peppers with cooking spray and place on hot grill rack; cover and cook corn 8 minutes and peppers 6 minutes or until grill marks appear, turning once. Transfer vegetables to cutting board; cool slightly. Cut corn kernels from cob and chop peppers; add to cilantro mixture and toss. Makes about 3 cups.

 

3. Thread scallops onto skewers; spray with cooking spray and sprinkle with 3/4 teaspoon kosher salt. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once.

 

4. Serve skewers over salad garnished with cilantro and lime wedges, if desired.