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Grilled Scallop Skewers with Corn-Jalapeño Salsa

Delicate scallops grill in minutes and take on lots of delicious smoky char. Try pairing the corn and jalapeño salsa with any mild fish, chicken breasts or pork tenderloin.

Serves 6
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
360 calories per serving


> 3 tbsp vegetable oil, divided
> 3 ears corn, shucked
> 1 ripe avocado, pitted and chopped
> 1/4 cup chopped cilantro leaves
> 1 jalapeno, seeded and finely chopped
> 3 tbsp finely chopped red onion
> 2 tbsp lime juice
> 1/2 tsp smoked paprika
> 24 sea scallops (about 1 1/2 lbs), side muscle removed
> 8 metal or wooden skewers


Set grill or grill pan to medium–high. Brush 1 tablespoon oil on corn. Grill corn, turning occasionally, until lightly browned, 6 to 8 minutes. Transfer to a cutting board and let cool.
Cut corn from cobs. In a medium bowl, combine corn, avocado, cilantro, jalapeño, onion and lime juice. Season with salt and pepper. Set aside.
In a separate medium bowl, combine 1 tablespoon oil and paprika. Add scallops to bowl, season with salt and pepper and toss to coat. Thread scallops onto skewers. Brush grill grates or pan with remaining 1 tablespoon oil. Grill scallop skewers until lightly charred and just cooked through, turning once, 3 to 4 minutes per side. Transfer skewers to platter and serve with corn-jalapeño salsa.


If using wooden skewers, soak them in water for at least 15 minutes before using.

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