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Grilling season is almost here, so it’s important to brush up on some new signature dishes. It might be a hassle to grill now, but it isn’t that bad for smaller projects, like corn. Get into the habit of using the ol’ grill by charring up a couple cobs for this salsa, and save the protein (that’s the scallops) for the stove. Together, these two things make one beautiful pre-summer dish. The citrus flavour will definitely awaken your taste buds in the best way possible!

Chili Sunkist Lime Seared Scallops with Grilled Corn Salsa

Makes 4 servings

What you need

Grilled Corn Salsa

  • 2 small cobs fresh corn
  • 1/2 red bell pepper, fine diced
  • 1/2 fresh jalapeño, fine minced
  • 2 tablespoons fresh squeezed Sunkist lime juice
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon sea salt

Scallops

  • 8 large scallops
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • 1 tablespoon canola oil
  • 2 tablespoons fresh squeezed Sunkist® lime juice
  • 2 tablespoons unsalted butter
  • 4 Sunkist lime wedges and 4 sprigs of cilantro for garnish

How it’s made

Grilled Corn Salsa

  1. Husk the corn, grill on hot grill to lightly scorch.
  2. Cut the kernels from cob into a bowl.
  3. Add remaining ingredients and stir to combine. Set aside.

Scallops

  1. Pat scallops dry and lay out on a plate.
  2. Combine the chili powder and salt and sprinkle on each side of the scallops.
  3. Heat the oil in a nonstick skillet over high heat until almost smoking.
  4. Quickly sear scallops about 1 1/2 minutes on each side.
  5. Then add lime juice to deglaze the pan. Remove from heat and swirl in the butter.
  6. Place 2 scallops on each plate and divide the corn salsa between servings.
  7. Garnish with lime wedges and cilantro.

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