Grilled Scallop Skewers over Corn Poblano SaladGrilled Scallop Skewers over Corn Poblano Salad
Grilled Scallop Skewers over Corn Poblano Salad
Grilled Scallop Skewers over Corn Poblano Salad
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Recipe - ShopRite Corporate
GrilledScallopSkewersoverCornPoblanoSalad.jpg
Grilled Scallop Skewers over Corn Poblano Salad
Prep Time15 Minutes
Servings4
Cook Time14 Minutes
Calories325
Ingredients
4 (10-inch) Wooden Skewers
2 tablespoons Chopped Fresh Cilantro, plus additional for garnish (optional)
2 tablespoons Fresh Orange Juice
1 tablespoon Olive Oil
4 Medium Ears Fresh Corn, silks and husks removed
2 medium Poblano Peppers
12 Large Fresh Dry Sea Scallops, patted dry (about 1 1/4 pounds)
Lime Wedges, for garnish (optional)
Directions

1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk cilantro, orange juice, oil and 1/4 teaspoon kosher salt.

 

2. Spray corn and peppers with cooking spray and place on hot grill rack; cover and cook corn 8 minutes and peppers 6 minutes or until grill marks appear, turning once. Transfer vegetables to cutting board; cool slightly. Cut corn kernels from cob and chop peppers; add to cilantro mixture and toss. Makes about 3 cups.

 

3. Thread scallops onto skewers; spray with cooking spray and sprinkle with 3/4 teaspoon kosher salt. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once.

 

4. Serve skewers over salad garnished with cilantro and lime wedges, if desired.

 

Nutritional Information
  • 8 g Total fat
  • 1 g Saturated fat
  • 93 mg Cholesterol
  • 938 mg Sodium
  • 25 g Carbohydrates
  • 3 g Fiber
  • 4 g Sugars
  • 0 g Added sugars
  • 42 g Protein
15 minutes
Prep Time
14 minutes
Cook Time
4
Servings
325
Calories

Shop Ingredients

Makes 4 servings
4 (10-inch) Wooden Skewers
4'' Bamboo Skewers, 300 count
4'' Bamboo Skewers, 300 count
$4.49
2 tablespoons Chopped Fresh Cilantro, plus additional for garnish (optional)
Badia Cilantro, .25 oz
Badia Cilantro, .25 oz
$1.29$5.16/oz
2 tablespoons Fresh Orange Juice
Juicy Juice 100% Juice, Orange Tangerine, 64 fl oz
Juicy Juice 100% Juice, Orange Tangerine, 64 fl oz
$3.99$0.06/fl oz
1 tablespoon Olive Oil
Bowl & Basket Olive Oil Cooking Spray, 5 oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz
$4.79$0.96/oz
4 Medium Ears Fresh Corn, silks and husks removed
White Corn, 1 each
White Corn, 1 each
$0.79
2 medium Poblano Peppers
Poblano Peppers, 1 ct, 6 oz
Poblano Peppers, 1 ct, 6 oz
$1.50 avg/ea$3.99/lb
12 Large Fresh Dry Sea Scallops, patted dry (about 1 1/4 pounds)
PanaPesca Scallops, 10.6 oz
PanaPesca Scallops, 10.6 oz
$15.99$1.51/oz
Lime Wedges, for garnish (optional)
Fresh Lime, 1 each
Fresh Lime, 1 each
$0.59

Nutritional Information

  • 8 g Total fat
  • 1 g Saturated fat
  • 93 mg Cholesterol
  • 938 mg Sodium
  • 25 g Carbohydrates
  • 3 g Fiber
  • 4 g Sugars
  • 0 g Added sugars
  • 42 g Protein

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk cilantro, orange juice, oil and 1/4 teaspoon kosher salt.

 

2. Spray corn and peppers with cooking spray and place on hot grill rack; cover and cook corn 8 minutes and peppers 6 minutes or until grill marks appear, turning once. Transfer vegetables to cutting board; cool slightly. Cut corn kernels from cob and chop peppers; add to cilantro mixture and toss. Makes about 3 cups.

 

3. Thread scallops onto skewers; spray with cooking spray and sprinkle with 3/4 teaspoon kosher salt. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once.

 

4. Serve skewers over salad garnished with cilantro and lime wedges, if desired.