Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees to 400 degrees). Brush corn with 2 tablespoons oil. Grill 10 to 12 minutes or until tender and slightly charred, turning frequently. Remove from grill; cool slightly.
Brighten your day with a colorful lunch! We love this salad for its zesty flavors and savory grilled sea scallops.
Servings and Ingredients
|3 ear(s) Hy-Vee Short Cuts sweet corn|
|4 tbsp. Gustare Vita olive oil, divided|
|2 c. baby spinach, lightly packed|
|2 avocados, seeded, peeled, and sliced|
|1 small shallot, thinly sliced|
|¼ c. fresh cilantro, lightly packed and chopped|
|¼ c. fresh basil, lightly packed, and torn|
|1 small jalapeno, seeded and chopped|
|2 tbsp. fresh lime juice|
|1 tbsp. Hy-Vee honey, divided|
|1 tsp. kosher salt|
|1 lbs. Hy-Vee Seafood sea scallops|
|¼ c. Cojita cheese, crumbled; for garnish|
Things To Grab
- Charcoal or gas grill
- Medium bowl
Cut corn kernels from cobs and transfer to a medium bowl. Add spinach, avocados, shallot, cilantro, basil, and jalapeno. Whisk together lime juice, remaining 2 tablespoons oil, honey, and kosher salt. Drizzle over spinach mixture; toss to combine. Set aside.
Reduce grill heat to medium (350 degrees). Grill scallops 7 to 9 minutes or until opaque (145 degrees), turning halfway through.
To serve, spoon spinach mixture onto serving platter; top with scallops. Garnish with Cotija cheese, if desired.
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 35mg
- Sodium: 810mg
- Total Carbohydrates: 37g
- Protein: 22g
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