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Recipe From by Jamie Purviance

Scallop and Spinach Salad

  • People

    Serves 4

  • Prep Time

    25 min.

  • Grilling Time

    29 to 36 min.

  • People

    Serves 4

  • Prep Time

    25 min.

  • Grilling Time

    29 to 36 min.

the Ingredients

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  • fresh corn ears, in their husks
  • bacon strips
  • garlic cloves, minced
  • minced shallot
  • sherry vinegar
  • sea scallops, each 30 to 40 grams
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 225 grams baby spinach leaves (about 225 grams)
  • tomatoes, cut into wedges
  • ripe Hass avocado, sliced

Instructions

  • 01 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 02 Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed, for 25 to 30 minutes, turning three or four times. Remove from the grill and allow to cool slightly. When cool enough to handle, wear gloves to carefully pull back the husks and remove the silk. With a sharp knife, cut the kernels from the cobs. Transfer the kernels to a bowl and set aside.
  • 03 In a large skillet over medium heat on the stove, fry the bacon until the fat is rendered and the bacon is crisp, 10 to 12 minutes. Remove the bacon and set aside on paper towels to drain. Remove all but 80 millilitres of the fat from the bacon drippings in the skillet. Add the garlic and shallot to the skillet and cook over medium heat until translucent, 2 to 3 minutes, stirring frequently. Add the vinegar and continue cooking over low heat for 3 minutes. Set the dressing aside.
  • 04 Increase the temperature of the grill to high heat (230°C to 290°C). Rinse the scallops under cold water and remove the small, tough-side muscle that might be left on each one. Place the scallops in a medium bowl and add enough oil to coat them lightly. Season with salt and pepper. Grill the scallops over direct high heat, with the lid closed, until slightly firm on the surface and opaque in the centre, 4 to 6 minutes, turning once.
  • 05 In a large bowl toss the spinach leaves with the dressing. Divide among four plates and add tomato wedges, avocado slices, corn and scallops. Crumble a piece of bacon over each salad. Serve warm.
Ingredients
Instructions