Grilled Scallops with Creamed Corn

By tammy1365

Ingredients

• 3 dried pasilla chiles (about 1 ounce total), coarsely chopped
• 2 tablespoons dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon ground coriander
• 1 tablespoon ground fennel
• 2 teaspoons chipotle chile powder
• 2 teaspoons freshly ground black pepper
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Zest of 1 lime
• 1 pound large sea scallops, side muscle removed, rinsed, patted dry
• 2 tablespoons olive oil
• 4 green garlic or 2 medium leeks, white and pale green parts only, thinly sliced
• 1 medium shallot, finely chopped
• 1 garlic clove, thinly sliced
• 4 ears of corn, husked, kernels grated on the large holes of a box grater
• 1 tablespoon unsalted butter
• Kosher salt
• Vegetable oil (for drizzling)
• Lime wedges (for serving)
• A spice mill; four 8-inch metal skewers

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Prepare a grill for medium-high heat. Coarsely grind pasilla chiles in spice mill. Mix ground chiles with thyme, oregano, coriander, fennel, chipotle chile powder, black pepper, paprika, garlic powder, and onion powder in a small bowl to combine. Scatter lime zest over scallops, then cover them all over with 2 Tbsp. dry rub (reserve extra rub for another use). Chill scallops while you make the creamed corn.

Heat olive oil in a medium saucepan over medium-low. Cook green garlic, shallot, and garlic, stirring occasionally, until very tender but without taking on any color, 6–8 minutes. Increase heat to medium and add grated corn; cook, stirring often, until liquid evaporates, about 5 minutes. Stir in 2 Tbsp. water and cook, stirring, until absorbed. Continue to cook, stirring and adding water 2 Tbsp. at a time and letting it absorb completely before adding more, until corn is creamy with a risotto-like consistency, 12–18 minutes. Stir in butter; season creamed corn with salt.

Thread scallops onto skewers, dividing evenly, season with salt, and drizzle with a little vegetable oil. Grill until deeply browned and just cooked through, about 3 minutes per side, depending on size. Transfer skewers to a platter and squeeze some lime juice over scallops.

To serve, divide creamed corn among plates and top with skewers. Serve with more lime wedges for squeezing over.

Do Ahead: Dry rub can be made 1 month ahead. Store airtight at room temperature.

Prepare a grill for medium-high heat. Coarsely grind pasilla chiles in spice mill. Mix ground chiles with thyme, oregano, coriander, fennel, chipotle chile powder, black pepper, paprika, garlic powder, and onion powder in a small bowl to combine. Scatter lime zest over scallops, then cover them all over with 2 Tbsp. dry rub (reserve extra rub for another use). Chill scallops while you make the creamed corn.

Heat olive oil in a medium saucepan over medium-low. Cook green garlic, shallot, and garlic, stirring occasionally, until very tender but without taking on any color, 6–8 minutes. Increase heat to medium and add grated corn; cook, stirring often, until liquid evaporates, about 5 minutes. Stir in 2 Tbsp. water and cook, stirring, until absorbed. Continue to cook, stirring and adding water 2 Tbsp. at a time and letting it absorb completely before adding more, until corn is creamy with a risotto-like consistency, 12–18 minutes. Stir in butter; season creamed corn with salt.

Thread scallops onto skewers, dividing evenly, season with salt, and drizzle with a little vegetable oil. Grill until deeply browned and just cooked through, about 3 minutes per side, depending on size. Transfer skewers to a platter and squeeze some lime juice over scallops.

To serve, divide creamed corn among plates and top with skewers. Serve with more lime wedges for squeezing over.

Do Ahead: Dry rub can be made 1 month ahead. Store airtight at room temperature.