Scallops with Mexican Corn Salad - House-Autry


Scallops with Mexican Corn Salad

Scallops with Mexican Corn Salad

Prep Time: 20 minutes
Cook Time: 6 minutes

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Scallops with Mexican Corn Salad

Our Medium-Hot Seasoned Breading Mix gives scallops a spicy kick that makes them the perfect accompaniment to a roasted corn salad with cotija cheese.


  • 8 ounces House-Autry Medium-Hot Seasoned Breading Mix
  • 1 large garlic clove - minced
  • 1 tbsp red onion - minced
  • 2 tbsp fresh lime juice
  • 8 small ears of corn - husked
  • vegetable oil, for brushing
  • 1/3 cup mayonnaise
  • 1 tbsp ancho chili powder
  • 4 ounces (1 1/4 cups) cotija or ricotta cheese - crumbled
  • salt and pepper to taste
  • 12 large sea scallops
  • lime wedges, for serving


Light grill. In a large bowl, toss garlic and onion with lime juice; let stand 10 minutes.

Brush corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. Transfer to cutting board and cut kernels off the cob.

Whisk mayonnaise and chili powder into garlic, onion and lime juice. Add cheese and corn to bowl; toss. Season with salt and pepper to taste.

Heat a heavy skillet over high heat on grill or stovetop. Add about 3 tablespoons vegetable oil.

Place House-Autry Medium-Hot Seasoned Breading Mix on a piece of waxed paper and dredge scallops in breading mix. Shake off extra and place in hot skillet. Cook about 3 minutes on each side. Remove from skillet and drain on paper towel.

To serve: Spoon corn salad onto 4 plates and top with 3 scallops each. Serve with lime wedges.

Products used in this recipe:

Medium Hot Breading Mix

Medium Hot Breading Mix

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