RECIPES: Scallops with Elote Salad

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2 large Scallops

1-2 ears of corn

1/4 c. diced red and yellow tomatoes

1 tsp lime zest

3 Tbsp cotija cheese

1 poblano chile roasted

1 lime juiced

1/2 tsp chile powder

2 sprigs cilantro chopped

3tbsp mayonnaise


Cilantro Lime vinaigrette

1 tsp minced shallot

1 tbsp cilantro

1 lime juiced

1 tbsp agave nectar ( if not available substitute honey)

1/2 c. neutral oil  (vegetable soybean, cottonseed,

salt and pepper to taste



Shuck and roast corn on the grill until the kernels begin to blister.

Once char and blistered remove corn and allow to cool until its cool enough to handle. remove kernels from cob and place in a mixing bowl add tomatoes, cilantro, cheese, chile powder, lime juice and mayo and mix to incorporate. Season to taste with salt and pepper and set aside.

In a saute pan heat a 2tbsp netral oil until it starts to shine and start slightly smoking. season scallops on both sides with salt and pepper. place one side down and sear for 1-2 minutes. a nice should start to form and the scallops will start to brown. lower the heat and turn scallops over and continue to cook for another 1-2 minutes. remove from pan and serve atop corn salad.