Grilled Scallops with Creamed Corn

Ingredients for Grilled Scallops with Creamed Corn

• 3 dried pasilla chillies (about 30g total), coarsely chopped

• 2 tablespoons dried thyme

• 1 matsked torkad oregano

• 1 tablespoon ground coriander

• 1 tablespoon ground fennel

• 2 teaspoons chipotle chilli powder

• 2 teaspoons freshly ground black pepper

• 2 teaspoons paprika

• 1 tesked vitlökspulver

• 1 tesked lökpulver

• Rivet från 1 lime

• 450g large sea scallops, side muscle removed, rinsed, patted dry

• 2 matskedar olivolja

• 4 green garlic or 2 medium leeks, white and pale green parts only, thinly sliced

• 1 medium shallot, finely chopped

• 1 vitlöksklyfta, tunt skivad

• 4 ears of corn, husked, kernels grated on the large holes of a box grater

• 1 matsked osaltat smör

• Koshersalt

• Vegetable oil (for drizzling)

• Limeklyftor (för servering)

• En kryddkvarn

• four 8-inch metal skewers

How to make Grilled Scallops with Creamed Corn

Prepare a grill for medium-high heat. Coarsely grind pasilla chillies in spice mill. Mix ground chillies with thyme, oregano, coriander, fennel, chipotle chilli 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 tablespoons dry rub (reserve extra rub for another use). Chill scallops while you make the creamed corn.

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 colour, 6–8 minutes. Increase heat to medium and add grated corn; cook, stirring often, until liquid evaporates, about 5 minutes. Stir in 2 tablespoons water and cook, stirring, until absorbed. Continue to cook, stirring and adding water 2 tablespoons 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.

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.

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

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

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