Grilled Scallops with Sweet Corn and Tomato Salad

Grilled Scallops with Sweet Corn and Tomato Salad

  • Author: Julie
  • Prep Time: 35 minutes (includes marinating time)
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings


This recipe for grilled scallops with sweet corn and tomato salad is easy enough to whip up on a busy weeknight but special enough to save for a festive cookout with family and friends.


For the Corn and Tomato Salad:
  • 1/2 cup organic cherry or grape tomatoes, sliced in half
  • 1 cup Simply Nature frozen Organic Sweet Corn, thawed
  • 1/2 small red onion, diced and soaked in water for 10 minutes to remove some of the “bite”
  • 3 tablespoons Simply Nature Organic Olive Oil
  • 2 garlic cloves, minced
  • 1/3 bunch fresh cilantro, choppedĀ + additional cilantro for garnish
  • 1 avocado, diced
  • juice of 1/2 lime
  • 1/4 teaspoon pink Himalayan salt
  • 1/8 teaspoon pepper
For the Scallops:
  • 12 ounces Specially Selected Jumbo Scallops, thawed
  • 2 tablespoons Simply Nature Organic Olive Oil
  • 1/2 teaspoon pink Himalayan salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • Juice of 1/2 lemon


For the Sweet Corn and Tomato Salad:

  1. Combine all ingredients in a large bowl and toss to coat. Set in the refrigerator to chill while grilling the scallops.

For the Scallops:

  1. Rinse the scallops and pat dry. Toss with olive oil, salt, pepper, garlic and lemon juice. RefrigerateĀ for 30 minutes.
  2. Heat grill to a medium-high heat. Place scallops on the grill and cook on each side for 2-3 minutes before flipping. Cook for an additional 2-3 minutes and serve on top of corn and tomato salad. Sprinkle with additional salt, pepper and fresh cilantro. Enjoy!