android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

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

20151023095346 Row Seafood 8
  • 2 ears fresh corn, in their husks
  • 4 strips bacon
  • 2 garlic cloves, minced
  • 3 tablespoons minced shallot
  • 2 tablespoons sherry vinegar
  • 16 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)
  • 2 tomatoes, cut into wedges
  • 1 ripe Hass avocado, sliced

Instructions

  • 01 Prepare the grill for direct cooking over medium heat (180° 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 milliliters 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° 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 center, 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

Let's Gear Up

Recommended Tools