Grilled Scallops with Corn and Asparagus
1
Points®
Total time: 35 min • Prep: 18 min • Cook: 17 min • Serves: 4 • Difficulty: Easy
Here's a great summer meal that can be made indoors on a stovetop grill or outside, under the stars. Jumbo shrimp can be used instead of scallops or try a combination of the two.
Ingredients
Lemon zest
1 tsp(s)
Fresh lemon juice
¼ cup(s)
Olive oil
1 tbsp(s), extra virgin
Table salt
1 tsp(s), divided
Black pepper
¼ tsp(s), freshly ground, divided
Uncooked scallops
3 pound(s), sea variety (use large ones)
Tomato
1 cup(s), ripe, diced
Fresh basil
¼ cup(s), fresh chopped
Cooking spray
3 spray(s), divided
Cooked corn
4 ear(s), medium, husked
Asparagus
1 pound(s), tough ends trimmed
Instructions
1
Preheat stovetop grill pan over medium-high heat.
2
Combine lemon zest, lemon juice, oil, 1/2 tsp salt and 1/8 tsp pepper in a medium bowl. Put scallops on a plate and drizzle with 1 Tbsp lemon mixture; turn to coat and let stand at room temperature for 10 minutes. Add tomato and basil to remaining lemon mixture; set aside.
3
Meanwhile, lightly coat corn and asparagus with cooking spray; sprinkle with remaining 1/2 tsp salt and 1/8 tsp pepper. Grill corn until browned on all sides, turning occasionally, 10-12 minutes. Grill asparagus until lightly charred and tender, turning occasionally, 5-6 minutes. Place corn and asparagus on a serving platter; set aside (they will be served at room temperature).
4
Coat scallops with cooking spray; place on grill pan. Grill until scallops are just cooked through, turning once, about 5 minutes total; add to platter with corn and asparagus. Spoon tomato mixture over scallops and asparagus; serve.
5
Serving size: about 4 scallops, 1/4 of asparagus, 1 ear corn and 1/4 c tomato mixture
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