Grilled Scallops with Avocado Corn Salsa

Last week one of our Facebook fans, Alida Nattress, asked for a scallops recipe using our olive oils. Ask and receive!

We wanted to do a scallops dish that was summer-ready, right off the grill. Here, minimally seasoned bay scallops are served over an irresistible corn and avocado salsa. For best results, use fresh corn cut off the cob, and a ripe, juicy lime. Finished off with Sevillano Olive Oil, both grassy and sweet, the flavors in this dish just pop!

Ingredients

• 16 sea scallops, patted dry

• Sea salt and black pepper, to taste

• 3 tablespoons Sevillano Olive Oil, divided

• 4 cups fresh corn kernels

• 2 ripe avocados, pitted, chopped

• ½ cup thinly sliced basil leaves

• 2 scallions, thinly sliced

• 3 tablespoons fresh lime juice

• Sea salt and black pepper, to taste

Directions

1. Season scallops with salt and pepper. Preheat grill; lightly brush grill with 1 tablespoon oil.
2. Cook scallops on grill until just opaque, about 2 minutes per side. Remove and set aside.
3. Toss remaining ingredients in a large bowl. Serve corn salsa on serving plates and top with 4 scallops per dish.