80--- Grilled Scallops with Sweet Corn Curry

Corn season is upon us! It is such a versatile grain (not a vegetable mind you-- a grain). This dish is perfect for a lazy summer night. It tastes gourmet, but doesn't force you to spend countless hours in the kitchen when you would rather be sunning yourself in your backyard.

More corn recipes soon to come as I will be visiting my family in Iowa in July and I am HOPING that some sweet corn will be ready for picking (or purchasing from a stand),

Grilled Scallops with Sweet Corn Curry
Serves 4

14-16 oz large scallops, raw
2 tsp olive oil
3/4 cup red onion, finely chopped
1 1/2 cups corn kernels, raw
1 cup lite coconut milk
1/2 cup low sodium chicken broth
1 1/2 Tbsp yellow curry powder (or more to taste)
1/2 tsp cumin seeds
1 tsp honey
1/2 tsp salt




Preheat grill and coat racks lightly with olive oil.

Heat a nonstick skillet over medium high heat. Add olive oil and onion and saute until softened. Stir in curry powder and cumin seeds and continue to cook for 1 minute.

Place chicken broth, coconut milk, honey, salt, corn kernels and onion mixture to a blender and puree until smooth. Transfer mixture to a medium saucepan and heat over medium-low heat until thickened, ~10 minutes.

Sprinkle scallops with salt and pepper. Place onto grill (may need to skewer first if they are not large enough) and cook over medium heat for 2-3 minutes on each side.

Spoon 1/3 cup sauce onto dish and place scallops onto sauce. Garnish with chopped cilantro if desired.







Nutrition Info per 1/3 cup sauce and 4-5 scallops: 203 calories, 7 g fat, 19 g protein, 14 g carbohydrates, 2 g fiber