Grilled Scallops w/Fresh Corn Salad

Entree

INGREDIENTS

1 teaspoon minced garlic
1 tablespoon minced red onion
2 tablespoons fresh lime juice
1 tablespoon canola oil
8 ears of corn, husked
1/3 cup light mayonnaise
1 teaspoon ancho chile powder
4 oz cotija cheese, crumbled
Salt and pepper to taste
Tabasco Sauce
12 large sea scallops
4 lime wedges

INSTRUCTIONS

Prepare grill.
In a large bowl, toss garlic, onion and lime juice; let stand.
Brush corn with oil and grill over moderate heat until charred and just tender; about 10 minutes. Cut kernels off cob with sharp knife.
Whisk mayonnaise and chile powder into garlic mixture. Add cheese and corn to the bowl and toss. Season to taste with salt, pepper and Tabasco.
Brush the scallops with oil and season with salt and pepper. Grill over high heat until browned and barely cooked through, about 3 minutes per side.
Divide corn salad evenly onto 4 plates and top with scallops. Serve with lime wedges.

NOTES

Makes 4 servings Nutrition Information 400 calories, 18 grams fat, 45 mg cholesterol, 360 mg sodium, 39 grams carbohydrate, 4 grams fiber, 25 grams protein

NUTRITION INFORMATION

SERVES: Makes 4 servings Nutrition Information 400 calories, 18 grams fat, 45 mg cholesterol, 360 mg sodium, 39 grams carbohydrate, 4 grams fiber, 25 grams protein