Smoky Sea Scallops with Avocado-Corn Salsa
For the avocado-corn salsa:
- 2 ears of corn, grilled
- 2 ripe avocados, halved, pitted, peeled and chopped
- 1 yellow onion, minced
- 1 tomato, peeled, seeded and coarsely chopped
- 1 jalapeño chili, seeded and chopped
- 2 garlic cloves, minced
- 1/3 cup chopped fresh cilantro
- 3 Tbs. fresh lime juice
- Salt, to taste
- 2 canned chipotle chilies in adobo sauce, mashed
- 1 cup chopped fresh cilantro
- 1/3 cup fresh orange or lime juice
- 1 tsp. ground cumin
- Garlic powder, to taste
- Salt, to taste
- 2 lb. sea scallops, side muscle removed
- Vegetable oil for brushing
- 3 cups plum, peach or cherry wood chips, soaked if using charcoal
In a bowl, stir together the chipotle chilies, cilantro, orange juice, cumin, garlic powder and salt.
Brush the scallops on both sides with the oil and then rub with the chipotle mixture. Cover and refrigerate for 30 minutes.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack or a fish- or vegetable-grilling basket.
For a charcoal grill: Sprinkle the wood chips on the coals. Arrange the scallops on the rack or in the basket over the hottest part of the fire. Cook the scallops, turning once, until they are opaque throughout but still moist in the center when tested with a knife, 4 to 5 minutes per side.
For a gas grill: Put the wood chips in a smoker box or perforated foil packet. Arrange the scallops on the rack or in the basket directly over the heat elements. Cover the grill and cook the scallops, turning once, until they are opaque throughout but still moist in the center when tested with a knife, 4 to 5 minutes per side.
Divide the scallops evenly among warmed individual plates and place a spoonful of the salsa alongside. Serve immediately. Serves 6.
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).