Grilled Scallops with Creamed Corn

Ingredients for Grilled Scallops with Creamed Corn

• 3 dried pasilla chillies (about 30g total), coarsely chopped

• 2 tablespoons dried thyme

• 1 colher de sopa de orégano seco

• 1 colher de sopa de coentro moído

• 1 tablespoon ground fennel

• 2 colheres de chá de pó de pimenta chipotle

• 2 colheres de chá de pimenta-do-reino moída na hora

• 2 teaspoons paprika

• 1 colher de chá de alho em pó

• 1 colher de chá de pó de cebola

• Zest of 1 lime

• 450g large sea scallops, side muscle removed, rinsed, patted dry

• 2 colheres de sopa de azeite de oliva

• 4 green garlic or 2 medium leeks, white and pale green parts only, thinly sliced

• 1 chalota média, finamente picada

• 1 dente de alho, fatiado fino

• 4 ears of corn, husked, kernels grated on the large holes of a box grater

• 1 colher de sopa de manteiga sem sal

• Sal kosher

• Vegetable oil (for drizzling)

• Fatias de limão (para servir)

• Um moedor de especiarias

• four 8-inch metal skewers

How to make Grilled Scallops with Creamed Corn

Prepare a grill for medium-high heat. Coarsely grind pasilla chillies in spice mill. Mix ground chillies with thyme, oregano, coriander, fennel, chipotle chilli 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 tablespoons 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 colour, 6–8 minutes. Increase heat to medium and add grated corn; cook, stirring often, until liquid evaporates, about 5 minutes. Stir in 2 tablespoons water and cook, stirring, until absorbed. Continue to cook, stirring and adding water 2 tablespoons 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.

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

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.