I have shared this with you before but... it is still my favorite recipe using grilled corn. Perfect for an appetizer, salad or entree and is fast and easy for entertaining.
Grilled Scallops with Fresh Corn, Poblano Peppers and Mango (Serves 8)
Note: Poblano chile peppers may be labelled Pasilla chilies in the grocery stores. Some pack heat and some are mild. Add 1 or 2 jalapenos to jack up the heat!
2 pounds large sea scallops, (24 scallops)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
6 ears of corn
2 Poblano chilies (may be labeled Pasilla)
1 red bell pepper
3 green onions
1 cup diced fresh mango
1 (14 oz) can organic black beans, rinsed and drained
1/3 cup coarsely chopped cilantro leaves
3 tablespoons fresh lime
1/2 cup crumbled Cotija Cheese (or feta)
Leaves from head of Bibb or Boston Lettuce
Remove muscle from scallops, rinse and pat completely dry. Lightly coat with olive oil, sprinkle with salt and pepper.
Heat a grill pan or BBQ grill. Brush grill pan or grates with oil. Lightly coat the corn, Poblanos, bell pepper and green onions with oil and sprinkle with salt and pepper.
Grill the vegetables just until tender and charred. Using a pairing knife, scrape off the charred skin on peppers. Cut peppers in half and remove the seeds then dice. Cut the kernels off the corn and dice the green onions. Place the grilled vegetables, mango, black beans and cilantro in a bowl. Whisk together the lime juice, ¼ cup olive oil and ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl. Stir into the corn mixture. Check seasoning.
Grill scallops 2-3 minutes per side or just until scallop is no longer translucent in the center. When done, the scallop should be slightly springy to the touch.
Place lettuce leaves on a platter and spoon the corn mixture evenly into each lettuce "cup." Place the scallops on the corn and sprinkle the Cotija over the top and serve.
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"In Season Now...Watermelon"
This iconic summer fruit is perfect for entertaining. A favorite recipe for parties because you can cube the watermelon and feta a day ahead and quickly assemble when ready to eat. Love this one for picnics!
Watermelon Salad with Wild Arugula, Red Onion and Feta Cheese (Serves 8)
Note: Use some of the watermelon juice leftover after cubing to give the lemon vinaigrette a touch of sweetness. If making ahead, keep the watermelon separate until ready to use then remove from the juice that will collect in the bottom of the bowl.
1 small seedless watermelon
3 tablespoons freshly squeezed lemon juice
8 tablespoons best quality extra olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
1 (6-ounce) package wild baby arugula, rinsed and dried
5 ounces Greek feta, cut into 1/2-inch cubes
1/3 cup roasted salted shelled pistachios
1 small red onion, very thinly sliced, soak in ice water for 15 minutes, drain (this will cut back on the sharp bite of raw onion)
Remove rind and cut watermelon into 1- inch cubes. Place lemon juice in a small bowl, whisk in salt and pepper. Slowly whisk in olive oil. Add additional salt and pepper to taste.
Place arugula on a large platter, drizzle with a little of the lemon vinaigrette. Add the watermelon, feta, drizzle a little of vinaigrette over top. Sprinkle with pistachios and onion slices.
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Testimonial from Carole in Manhattan Beach...
Mary Ellen catered our brunch for out-of-town friends and family the morning after a large celebration. Wow! Were they impressed with the selection of food, the delicious taste of everything, and the beautiful presentation! Everything--and I mean everything-- was scrumptious but the artichoke and feta dip was a stand out! I give her 5 stars, but if there were more to give, she would deserve them!!!
Thank you Carole, it was my pleasure!
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