This charred corn and scallop salad with lime dressing is the perfect way to enjoy sweet summer corn. It’s grilled and then tossed with seared scallops, tomatoes, sausage, parsley, and cilantro. The whole shebang is tossed in a tangy lime dressing and topped with corn nuts.
Adapted from Elena Silcock | Salads are More Than Leaves | Hamlyn, 2022
I make this salad as much for the oily joy on the plate as for the scallops themselves; as soon as you make it, you’ll get what I mean. The crunchy corn is a revelation, and if you skip it, you’ll be missing out!–Elena Silcock
Charred Corn and Scallop Salad FAQs
What are the differences between bay scallops and sea scallops?
There are four notable differences between bay and sea scallops.
1. Size: The most noticeable difference between the two types of scallops is their size. Bay scallops are small, less than bite-sized, and sea scallops are larger, typically the size of a regular marshmallow or chicken nugget. The size of scallop you choose will greatly affect the cooking time. Bay scallops, being smaller, need much less time to cook.
2. Texture: Sea scallops are thicker, but bay scallops can be more tender.
3. Flavor: Some folks say that bay scallops tend to be sweeter, while sea scallops are saltier.
4. Use: Bay scallops are usually sautéed, more affordable, and used in everyday recipes. Sea scallops are often far more pricey and reserved for special occasions or “treat yourself” types of meals, like this one.
What is ‘Nduja?
‘Nduja is a pork sausage made with spicy Calabrian peppers, herbs, and spices. The peppers give the sausage a lovely red color and a bit of heat. It originated in the Vibo Valentia province of Italy, and is becoming more prominent in restaurants and markets here in the US.
Can I make this with frozen corn?
In a pinch, yes. Thaw your frozen corn and cook it in a cast-iron skillet over medium heat until lightly charred.
Charred Corn and Scallop Salad with Lime Dressing
The combination of grilled corn, seared scallops, tomatoes, sausage, herbs, and a tangy lime dressing is a revelation. Just don’t forget the corn nut topping.
Prepare the lime dressing
In a large mixing bowl, whisk the olive oil and lime juice together and season to taste with salt and pepper. Add a pinch of sugar, if desired.
Cook the corn
Preheat the grill to high.
Bring a wide saucepan of water to a boil over high heat. Add the corn cobs and boil for 5 minutes, remove with tongs and pat dry with paper towel.
Place the corn cobs on a rimmed baking sheet and smear with a little of the butter. Grill, turning frequently, until they’re charred on all sides, 10 to 15 minutes. Let rest until they’re cool enough to handle.
Finish the salad
Stand each corn cob upright and use a knife to slide down the cob and cut the kernels off. Add the corn kernels to the bowl with the dressing.
Heat a large skillet over medium-high heat. Add the ’nduja or chorizo and garlic to the skillet, and if using chorizo, add a tiny splash of olive oil.
Fry until the ’nduja turns a slightly darker red, 2 to 3 minutes. Stir into the bowl of dressing and corn along with the tomatoes.
Pull the herb leaves from the stems, roughly chop most of them and add to the bowl. Season well with salt and pepper. Toss, then transfer the salad to a serving platter.
Wipe out the skillet, then melt the remaining butter over high heat. Season the scallops with salt and pepper. Once the skillet is hot and the butter is foaming, add the scallops, leaving space between them to avoid steaming and cook for 2 minutes, turn them over and sear until lightly browned and opaque throughout, 1 to 2 minutes more.
Transfer the scallops to the platter, snuggling them into the salad.
Top with the remaining herbs and crunchy corn nuts. Finish with a crack of black pepper. Slice the lime into wedges and serve on the side.
Serving: 1portionCalories: 432kcal (22%)Carbohydrates: 30g (10%)Protein: 22g (44%)Fat: 27g (42%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 66mg (22%)Sodium: 834mg (36%)Potassium: 896mg (26%)Fiber: 4g (17%)Sugar: 10g (11%)Vitamin A: 2492IU (50%)Vitamin C: 65mg (79%)Calcium: 60mg (6%)Iron: 3mg (17%)
Recipe Testers’ Reviews
Originally published July 20, 2022
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