Grilled Scallops with Creamed Corn

Ingredients for Grilled Scallops with Creamed Corn

• 3 dried pasilla chillies (about 30g total), coarsely chopped

• 2 tablespoons dried thyme

• 1 cucchiaio di origano secco

• 1 cucchiaio di coriandolo macinato

• 1 tablespoon ground fennel

• 2 cucchiaini di polvere di peperoncino chipotle

• 2 cucchiaini di pepe nero macinato fresco

• 2 cucchiaini di paprika

• 1 cucchiaino di aglio in polvere

• 1 cucchiaino di cipolla in polvere

• Zest of 1 lime

• 450g large sea scallops, side muscle removed, rinsed, patted dry

• 2 cucchiai di olio d'oliva

• 4 green garlic or 2 medium leeks, white and pale green parts only, thinly sliced

• 1 scalogno medio, finemente tritato

• 1 garlic clove, thinly sliced

• 4 ears of corn, husked, kernels grated on the large holes of a box grater

• 1 cucchiaio di burro non salato

• Sale kosher

• Vegetable oil (for drizzling)

• Spicchi di lime (per servire)

• Un macinino per spezie

• four 8-inch metal skewers

How to make Grilled Scallops with Creamed Corn

Prepare a grill for medium-high heat. Coarsely grind pasilla chillies in spice mill. Mix ground chillies with thyme, oregano, coriander, fennel, chipotle chilli powder, black pepper, paprika, garlic powder, and onion powder in a small bowl to combine. Scatter lime zest over scallops, then cover them all over with 2 tablespoons dry rub (reserve extra rub for another use). Chill scallops while you make the creamed corn.

Heat olive oil in a medium saucepan over medium-low. Cook green garlic, shallot, and garlic, stirring occasionally, until very tender but without taking on any colour, 6–8 minutes. Increase heat to medium and add grated corn; cook, stirring often, until liquid evaporates, about 5 minutes. Stir in 2 tablespoons water and cook, stirring, until absorbed. Continue to cook, stirring and adding water 2 tablespoons at a time and letting it absorb completely before adding more, until corn is creamy with a risotto-like consistency, 12–18 minutes. Stir in butter; season creamed corn with salt.

Thread scallops onto skewers, dividing evenly, season with salt, and drizzle with a little vegetable oil. Grill until deeply browned and just cooked through, about 3 minutes per side, depending on size. Transfer skewers to a platter and squeeze some lime juice over scallops.

To serve, divide creamed corn among plates and top with skewers. Serve with more lime wedges for squeezing over.

Dry rub can be made 1 month ahead. Store airtight at room temperature.

Avvertenza

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