Grilled Scallops with Creamed Corn

Ingredients

• •3 whole dried pasilla chiles
• •2 tablespoons dried thyme
• •1 tablespoon dried oregano
• •1 tablespoon ground coriander
• •1 tablespoon ground fennel
• •2 teaspoons chipotle chile powder
• •2 teaspoons freshly ground black pepper
• •2 teaspoons paprika
• •1 teaspoon garlic powder
• •1 teaspoon onion powder
• •1 whole lime zest
• •1 pound large sea scallops
• •2 tablespoons olive oil
• •4 whole green garlic
• •1 whole medium shallot
• •1 clove garlic
• •4 ears corn
• •1 tablespoon unsalted butter
• •1 to taste Kosher salt
• •2 tablespoons Vegetable oil
• •1 whole lime
• •4 pieces metal skewers

Cooking Instructions

1. 1.

   Prepare a grill for medium-high heat. Coarsely grind pasilla chiles in spice mill. Mix ground chiles with thyme, oregano, coriander, fennel, chipotle chile powder, black pepper, paprika, garlic powder, and onion powder in a small bowl to combine. Scatter lime zest over scallops, then cover them all over with 2 Tbsp. dry rub (reserve extra rub for another use). Chill scallops while you make the creamed corn.

   15 min

2. 2.

   Heat olive oil in a medium saucepan over medium-low. Cook green garlic, shallot, and garlic, stirring occasionally, until very tender but without taking on any color, 6-8 minutes. Increase heat to medium and add grated corn; cook, stirring often, until liquid evaporates, about 5 minutes. Stir in 2 Tbsp. water and cook, stirring, until absorbed. Continue to cook, stirring and adding water 2 Tbsp. at a time and letting it absorb completely before adding more, until corn is creamy with a risotto-like consistency, 12-18 minutes. Stir in butter; season creamed corn with salt.

   30 min

3. 3.

   Thread scallops onto skewers, dividing evenly, season with salt, and drizzle with a little vegetable oil. Grill until deeply browned and just cooked through, about 3 minutes per side, depending on size. Transfer skewers to a platter and squeeze some lime juice over scallops.

   10 min

4. 4.

   To serve, divide creamed corn among plates and top with skewers. Serve with more lime wedges for squeezing over.

   5 min

5. 5.

   Dry rub can be made 1 month ahead. Store airtight at room temperature.