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Scallops

With

Mexican Corn Salad

Ingredients

1 Clove
1 tsp Ancho chili powder
1 tbsp chopped Red Onion
1 ¼ cup ricotta cheese
2 tbsp fresh lime juice
Salt & pepper
Corn on the cob
Hot sauce
Oil (for brushing)
12 sea scallops
1/3 cup mayonnaise

Lagniappe

Toss the garlic and onion with the lime juice and let stand for 10 minutes.

Grill the corn till just tender and cut from the cob.

Whisk the mayonnaise and Chile powder into the garlic, onion and lime
mixture.

Add the crumbled cheese and corn to the bowl and toss. Season with salt and
Pepper

Brush the Scallops with oil, season and grill over high heat about 3 minutes
per side.

Serve the Scallops over the corn mixture with lime wedges

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