SEARED SCALLOPS WITH MANGO MELON SALSA AND SPICY CORN ON THE COB

prep time:: 10 MINUTES
cook time:: 20 MINUTES
total time:: 30 MINUTES

Serves 4

SIMPLY PREPARED SEAFOOD SERVED AT ROOM TEMPERATURE WITH FRUIT SALSAS AND CORN ON THE COB ARE THE ULTIMATE SUMMER OUTDOOR FOODS. THIS COMPLETE DINNER IS VERY EASY AND QUICK TO PREPARE FOR COMPANY. MAKE THE SALSA AND PREP THE CORN THE DAY BEFORE.

ingredients

20 LARGE SEA SCALLOPS
1/2 CUP FINELY GRATED PARMESAN CHEESE
FRESH GROUND PEPPER TO TASTE
OLIVE OIL
FOR THE SALSA:
1 CUP DICED MANGO-SMALL
3/4 CUP DICED RIPE C ANTELOPE
1/4 CUP FINELY DICED RED ONION
2 TBSP CHOPPED FRESH MINT LEAVES
PINCH CHILI POWDER (OR SMOKED PAPRIKA)
1/2 FRESH LIME JUICED
SEA SAT AND PEPPER TO TASTE

directions

1
COMBINE ALL THE SALSA INGREDIENTS, SET ASIDE
2
HEAT 2 TBSP OLIVE OIL IN SKILLET OVER MEDIUM-HIGH HEAT. TAP ONE SIDE OF EACH SCALLOP IN THE CHEESE AND SHAKE OFF EXCESS. SAUTE THE SCALLOPS TWO MINUTES ON EACH SIDE, UNTIL A GOLDEN CRUST APPEARS. SERVE WITH THE SALSA AND A MINT LEAF GARNISH.
3
CORN ON THE COB:
4
VEGETABLE OIL, FOR GRATES
5
4 EARS OF CORN
6
4 PATS OF BUTTER
7
COARSE SALT AND PEPPER
8
CHILI POWDER OR PAPRIKA
9
PEEL BACK THE HUSKS, LEAVING THEM ATTACHED AT THE BASE. REMOVE THE SILK; PULL THE HUSKS BACK OVER THE CORN. REMOVE A FEW OF THE OUTER HUSKS.
10
PREHEAT THE GRILL TO MEDIUM; LIGHTLY OIL THE GRATES. COVER AND COOK THE CORN, TURNING OCCASIONALLY, USING TONGS, UNTIL HUSKS ARE SLIGHTLY CHARRED AND CORN IS TENDER, 15-20 MINUTES. HOLDING THE BOTTOM OF EACH EAR WITH A TOWEL, PEEL BACK THE HUSKS AND COAT CORN WITH BUTTER. SEASON WITH SAT, PEPPER AND CHILI POWDER. SERVE IMMEDIATELY.