Spicy Grilled Scallops & Corn Avocado Salad: Your Ultimate Summer Meal Guide

For the quintessential summer dining experience, look no further than this incredible Spicy Grilled Scallops and Corn Avocado Salad. This vibrant platter, bursting with fresh flavors and textures, isn’t just a meal; it’s a celebration of warmer days. Whether you’re planning a quick weeknight dinner or hosting a lively gathering, its ease of preparation and impressive presentation make it a true winner. Imagine succulent, buttery scallops infused with a hint of spice, perfectly complemented by a sweet and tangy salad of grilled corn, ripe tomatoes, creamy avocado, and fresh herbs. It’s a symphony of tastes that captures the essence of summer in every single bite.

Why You Will Love This Grilled Scallop Recipe

Summer is truly a magical time of year, and few things capture its spirit like dining al fresco, entertaining loved ones, and watching the sunset paint the sky. Here in Los Angeles, our mild climate allows for grilling almost year-round, making this spicy grilled scallop recipe a staple in my kitchen, especially during the warmer months. It’s a dish I make on repeat for my family, and for good reason!

What makes this recipe so special? It’s the harmonious blend of flavors and textures. The delicate, naturally sweet scallops are given a bold kick with a smoky ancho chile butter, creating an irresistible contrast. This pairs perfectly with the vibrant and refreshing corn, tomato, and avocado salad. The sweetness of freshly grilled corn, the juiciness of summer tomatoes, the creaminess of ripe avocados, the crispness of scallions, and the zesty punch of lime and cilantro come together to create an unforgettable side. Plus, with frozen scallops defrosting in under 30 minutes, this dish is not only delicious but also incredibly convenient for those busy weeknight dinners when you crave something extraordinary without the fuss. It’s a complete, healthy, and satisfying meal that will transport your taste buds straight to a summer paradise.

How to Buy Scallops: A Guide to the Perfect Seafood

Scallops are an incredibly versatile and delicious seafood option that often gets overlooked by home cooks. They’re not only accessible but also remarkably healthy! Did you know that a 3.5-ounce serving of sea scallops contains only about 127 calories, packed with an impressive 27 grams of protein and a mere 1 gram of fat? This makes them an excellent, guilt-free choice for anyone looking to incorporate more lean protein into their diet.

Beyond their nutritional value, scallops come in various sizes, making them suitable for a wide array of culinary applications. Smaller bay scallops are fantastic for quick sautés, delicate pasta dishes, or even fresh preparations like ceviche. Larger sea scallops, like those used in this recipe, are ideal for grilling, searing, or pan-frying, where their meaty texture and sweet flavor can truly shine. Understanding the different types and how to select them is key to achieving culinary success.

What Are Scallops?

Scallops are a fascinating type of bivalve mollusk, belonging to the same family as mussels, oysters, and clams. The edible part we enjoy is actually the adductor muscle, which the scallop uses to open and close its shell. This muscle is prized for its mild, slightly sweet flavor and unique texture. When cooked properly, scallops have a firm yet incredibly tender, almost melt-in-your-mouth quality that makes them a favorite among seafood enthusiasts. Their delicate taste readily absorbs complementary flavors, making them an excellent canvas for spices and marinades, like the ancho chile butter in this recipe.

Types of Sea Scallops: Dry vs. Wet

When you’re shopping for scallops, especially sea scallops, you’ll often encounter the terms “dry” and “wet.” This distinction is crucial for achieving the best results, particularly for grilling or searing. The scallops I consistently recommend and use for grilling are **dry scallops**.

What Are Dry Scallops?

Simply put, dry scallops are scallops that have not been treated with any additives or preservatives. They are shucked, cleaned, and immediately frozen or sold fresh, retaining their natural moisture content and pure flavor. The absence of added water and sodium tripolyphosphate (a common preservative) means several advantages for the home cook:

• No Shrinkage: Dry scallops maintain their size during cooking, ensuring you get more for your money and a more satisfying portion.
• Superior Flavor: Their natural, slightly sweet taste is preserved, offering an authentic scallop experience.
• Perfect Sear: With less excess moisture, dry scallops caramelize beautifully, developing that coveted golden-brown crust when seared or grilled. This Maillard reaction is essential for deep flavor.

To identify dry scallops, ask your fishmonger or look for scallops labeled “dry-packed” or “chemical-free.” They should appear opaque, firm, and have a fresh, mild sea scent.

What Are Wet Scallops?

Wet scallops, on the other hand, have been soaked in a solution of sodium tripolyphosphate. This is an FDA-approved industry practice primarily used to increase water retention, which in turn increases their weight and shelf life. While safe to consume, this process impacts the scallop in several ways:

• Altered Flavor: The phosphate solution can impart a slightly metallic or soapy taste, diminishing the scallop’s natural sweetness.
• Significant Shrinkage: As the added water cooks out, wet scallops tend to shrink considerably, often by 30-40%.
• Difficulty in Searing: The high water content makes it challenging to achieve a good sear or caramelization. Instead of browning, they often steam in their own liquid, resulting in a rubbery texture.

You can often spot wet scallops by a milky or cloudy liquid in their packaging. While you can certainly use wet scallops in this recipe, be prepared for more shrinkage and a less pronounced sear. If using them, pat them *extremely* dry with paper towels before cooking to minimize excess moisture.

Bay vs. Sea Scallops: What’s the Difference?

Beyond the “dry” and “wet” distinction, scallops are generally categorized by their size and habitat:

• Sea Scallops: These are the larger variety, typically ranging from 1 to 3 inches in diameter. Harvested from deeper, colder ocean waters, they have a meaty, firm texture and a rich, sweet flavor. Sea scallops are perfect for grilling, searing, or any application where their substantial size is desirable, like this recipe.
• Bay Scallops: Significantly smaller, usually less than an inch in diameter, bay scallops are found in shallower, warmer waters and bays along the coast. They are known for their incredibly tender texture and intensely sweet flavor, often sweeter than sea scallops. Bay scallops cook very quickly and are best suited for light sautés, pasta dishes, stir-fries, or fresh preparations like ceviche, where their delicate nature can be appreciated without being overpowered.

For this Spicy Grilled Scallops recipe, large or extra-large sea scallops are highly recommended to ensure they hold up well on the grill and provide a satisfying bite.

How to Make Spicy Scallops with Corn and Avocado Salad

One of the best features of this recipe is how quickly it comes together, making it an ideal choice for both leisurely weekend cooking and busy weeknights. The entire meal can be on your table in approximately 30-45 minutes, thanks to the efficiency of grilling both the corn and the scallops. The majority of your active preparation time will be dedicated to getting the corn perfectly grilled and then assembling the fresh salad. The scallops, being a delicate protein, cook remarkably fast, making them the final step in your culinary dance. This streamlined process ensures that you spend less time in the kitchen and more time enjoying the delicious results with family and friends.

Key Ingredients for This Recipe

This recipe celebrates fresh, seasonal produce and high-quality seafood. Each ingredient plays a crucial role in building the vibrant flavors of this dish. When selecting your produce, aim for the freshest available, especially for the corn and avocados, as their natural sweetness and creaminess are central to the salad.

• 2-3 cobs of corn: Fresh is best for grilling, with silk ends trimmed.
• 12 ounces of small tomatoes: Cherry, pearl, or baby tomatoes work wonderfully. A mix of yellow and red adds visual appeal.
• 1 large or 2 small ripe avocados: Look for firm but yielding avocados, peeled and cubed or sliced.
• 1 cup of cilantro leaves: Roughly chopped, its fresh, citrusy notes are essential.
• 2 scallions: Washed, dried, trimmed, and thinly sliced for a mild oniony crunch.
• 3 ripe limes: Two for juicing into the salad, one for serving wedges. Their acidity brightens everything.
• 2 tablespoons of avocado oil: Or a neutral oil like olive or safflower oil for the salad.
• Salt and Pepper: To taste, essential for seasoning.
• 1 pound of large or extra-large dry scallops: Fresh or thoroughly defrosted, ensuring they are well-patted dry.
• 2 teaspoons of Ancho chile powder: Provides smoky, mild heat. Regular chile powder can be substituted.
• 1 teaspoon garlic powder: Adds a savory depth to the chile butter.
• Pinch of Mexican oregano: Crushed (optional), for an earthy, aromatic note.
• Pinch of Kosher salt and pepper: For seasoning the scallops.
• 3 tablespoons of melted butter: The base for our delicious chile butter. If using salted butter, adjust or omit the extra salt.
• EQUIPMENT:
  • Skewers (metal or pre-soaked wooden)
  • Grill pan or outdoor grill
  • Medium bowl for salad prep
  • Tongs
  • Platter for serving

Crafting the Corn, Avocado, and Tomato Salad

This vibrant salad is the perfect fresh counterpoint to the spicy scallops, combining sweet, creamy, and tangy elements. Here’s how to bring it all together:

Grilling the Corn:

1. Prepare the Grill: Preheat your outdoor grill or a cast-iron grill pan to a medium-high heat, around 400°F (200°C).
2. Grill the Corn: Trim any excess silk and rough ends from the corn husks, but keep the husks on. Place the corn directly on the hot grill. Rotate the cobs every 5 minutes or so, allowing them to char evenly. The husks will blacken, and the kernels inside will become tender and slightly smoky, with beautiful grill marks. This usually takes about 20 minutes.
3. Cool the Corn: Once cooked, remove the corn from the heat and let it cool completely. This makes it easier and safer to handle.

Assembling the Salad:

4. Prep the Vegetables: While the corn is grilling and cooling, slice your baby tomatoes in half or quarters, depending on their size, and place them in a large mixing bowl. Peel and pit the ripe avocados, then cube them into generous chunks and add them to the bowl. Include the thinly sliced scallions and roughly chopped cilantro.
5. Cut the Corn: Once the grilled corn is cool enough to handle, carefully remove the blackened husks and any remaining silk. Stand each cob upright in the bowl or on a cutting board and carefully slice the kernels downwards off the cob. Add the sweet, smoky corn kernels to the bowl with the other salad ingredients.
6. Dress the Salad: Drizzle the avocado oil over the salad ingredients. Squeeze the juice of two limes into the bowl. Season generously with salt and pepper to taste.
7. Toss and Adjust: Gently toss all the ingredients together to combine, being careful not to mash the avocado. Taste and adjust the seasoning as needed – you might want a little more lime for brightness or salt for balance.
8. Present: Transfer the finished corn, avocado, and tomato salad to your chosen serving platter, creating a colorful bed for the scallops.

How to Prepare Scallops for Grilling

Achieving perfectly grilled scallops is easier than you think, especially when you start with well-prepared scallops and a flavorful marinade. The key to a beautiful sear and tender interior lies in ensuring they are dry and cooking them quickly over high heat.

1. Prepare the Chile Butter: In a small, microwave-safe bowl, melt the butter. Once melted, stir in the Ancho chile powder, garlic powder, a pinch of crushed Mexican oregano (if using), a pinch of freshly ground pepper, and an optional pinch of Kosher salt (skip if using salted butter). Whisk until all ingredients are fully combined into a fragrant, spicy butter mixture. Set aside.
2. Dry the Scallops: Remove the scallops from their packaging and arrange them on a plate lined with paper towels. Using more paper towels, thoroughly pat the scallops dry on all sides. This step is crucial for getting a good sear and preventing them from steaming on the grill. If any small, tough side muscle is attached, gently pull it off and discard it.
3. Skewer the Scallops: Gently thread the scallops onto skewers. If using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill. Don’t overcrowd the skewers; leave a little space between each scallop for even cooking.
4. Baste and Grill: Using a basting brush, generously coat the skewered scallops with the prepared chile butter mixture. Carefully place the skewers on your preheated grill. Cook for about 3 minutes per side. Scallops cook very quickly, so keep a close eye on them to prevent overcooking. Watch for any flare-ups from the butter dripping onto the flames, and move the skewers if necessary to avoid burning the scallops. Turn the skewers and cook for another 2-3 minutes, until they are opaque throughout and have a beautiful, caramelized crust.
5. Final Basting: Once cooked to perfection, remove the scallops from the grill. Give them one final baste with any leftover chile butter for an extra layer of flavor and moisture.

Serving Your Spicy Scallops Platter

Presentation is key to making this dish truly shine. Carefully arrange the hot, spicy grilled scallops directly on top of the vibrant corn, avocado, and tomato salad on your serving platter. The contrast of the golden-brown scallops against the colorful salad is visually stunning.

To finish, slice the remaining lime into wedges and squeeze them generously over both the scallops and the salad. The fresh lime juice adds a bright, zesty counterpoint to the richness of the scallops and enhances all the fresh flavors of the salad. Serve immediately while the scallops are still warm.

This Spicy Grilled Scallops and Corn Avocado Salad is a wonderfully complete meal on its own, offering a perfect balance of protein, healthy fats, and fresh vegetables. However, if you’d like to add a starchy side, a simple steamed white rice or a flavorful Mexican red rice would be a fantastic accompaniment to soak up all the delicious juices. Enjoy this delightful summer dish!

Frequently Asked Questions

If you’ve had a chance to try this incredible recipe, please share your thoughts and help other readers by leaving a comment below and giving us some stars! We 🫶🏼 appreciate your feedback and support!

All content and photographs ©Claudia’s Table and claudiastable.com

Check out our New & Delicious Posts Below

• Pasta with Grilled Vegetables, Feta, and Lemon
• Grilled Asian Marinated Flank Steak
• Classic Homemade Chunky Blue Cheese Dressing
• 3-Ingredient Crispy Oven-Roasted Potatoes
• Grilled Peach Avocado Chicken Salad