Grilled Scallops w/ Corn and Avocado Salsa and a honey lime Vinaigrette

So fresh and delicious! Full of fresh ingredients that makes this dish pop!

Ingredients:

• 1 lb. large sea scallops, patted dry
• 1 tablespoon olive oil
• Salt and pepper to taste

Salsa:

• 2 ears corn
• 1 large avocado, pitted, cubed
• 1/3 cup red onion, finely diced
• 1 poblano pepper, seeded, finely diced
• 2 tablespoons fresh cilantro, chopped
• 1 lime, zest and juice
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced
• 1 pinch red pepper flakes

Vinaigrette:

• 2 large limes, juice, zest
• 3 tablespoons honey
• 1 teaspoon dijon mustard
• 1/4 cup olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1 pinch red pepper flakes
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Instructions:

1. In a medium bowl place all salsa ingredients except for corn, toss to combine. Cover and place in the refrigerator until ready to serve.
2. In a small bowl, whisk together all vinaigrette ingredients until combined. Cover and place in the refrigerator until ready to use.
3. Heat grill to medium high heat. Place corn on the grill and cook for about 10 minutes, turning occasionally. Remove when corn is cooked through. Once corn is cool enough to handle, slice kernels off the cob and add to salsa. Stir to combine. Season with salt and pepper to taste.
4. Drizzle scallops with olive oil and season with salt and pepper on both sides. Place on grill and cook for 3 minutes per side or until lightly charred and cooked through.
5. Serve scallops over salsa and drizzle with vinaigrette.
6.  Enjoy!!