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Grilled Scallops with Fresh Corn and Tomato Relish

From the recipe box Marissa’s recipes by
Serves 2

Ingredients

1 ear fresh corn, shucked
2 medium vine-ripened tomatoes, diced
2 Tbsp. extra-virgin olive oil
~ Juice of 1 lemon
1 garlic clove, minced
½ cup fresh basil leaves, plus extra leaves for garnish
~ Salt and freshly ground black pepper to taste
8 oz. wild or local scallops

Steps

  1. Prepare the grill.
  2. Cook the ear of corn in boiling water, about 8 to 10 minutes. Allow the corn to cool and cut the kernels off the cob. Place in a bowl with the diced tomatoes.
  3. In a food processor or blender, combine the olive oil, lemon juice, garlic, and basil, and blend until smooth. Pour ¾ of the mixture into the corn-and-tomato mixture and season with salt and pepper.
  4. Season the scallops with salt and pepper. Grill the scallops 3 to 4 minutes on each side.
  5. Divide the corn-tomato mixture between 2 plates and place the scallops on top. Drizzle the plates with remaining basil oil and sprinkle extra basil pieces (torn into small pieces or cut into a chiffonade) on top.
  6. Serve with grilled zucchini, asparagus, potatoes, or other summertime vegetables.

Related article: Grilling gets greener

This content is from the Marissa’s recipes collection.

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