Ingredients
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3 tbsp vegetable oil, divided
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3 ears corn, shucked
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1 ripe avocado, pitted and chopped
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1/4 cup chopped cilantro leaves
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1 jalapeno, seeded and finely chopped
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3 tbsp finely chopped red onion
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2 tbsp lime juice
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1/2 tsp smoked paprika
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24 sea scallops (about 1 1/2 lbs), side muscle removed
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8 metal or wooden skewers
Steps
1
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.
2
Cut corn from cobs. In a medium bowl, combine corn, avocado, cilantro, jalapeño, onion and lime juice. Season with salt and pepper. Set aside.
3
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.
Tips
If using wooden skewers, soak them in water for at least 15 minutes before using.
