Grilled Scallops with Avocado & Corn Salsa (and Honey-Lime Vinaigrette)

It’s grilling season, folks! Time to haul out or uncover that All-American symbol of the summer season, the grill. There’s nothing like the taste of grilled food, and nothing tastes better grilled than seafood! So if you’re in the mood for something to grill as seaworthy as scallops, this insanely delicious dish is just waiting for you.

The moment you grill and taste those juicy, tender, succulent jumbo scallops seared with a little smokiness from the grill along with the fresh, savory avocado-corn salsa, you’ll imagine you’re at a seaside resort in the Caribbean, enjoying a superb lunch while sipping on a fruity, tropical concoction with one of those little umbrellas!

This made-for-summer, refreshing recipe for Grilled Scallops with Avocado & Corn Salsa (and Honey-Lime Vinaigrette) is brought to you courtesy of No Spoon

Grilled Scallops with Avocado & Corn Salsa (and Honey-Lime Vinaigrette) Grilled Scallops with Avocado & Corn Salsa (and Honey-Lime Vinaigrette) courtesy of

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


  • 2 pounds Large Sea Scallops - side muscle removed & patted dry
  • Kosher salt & fresh ground pepper, to taste


  • 1 Hass avocado - pitted, peeled & small diced
  • 2 ears corn - shucked
  • ¼ red onion - finely diced
  • 1 jalapeno - seeded and finely diced
  • 1 tablespoon cilantro leaves - roughly chopped
  • 1 Lime - juice
  • Dash crushed red pepper flakes (optional)
  • Vinaigrette: yield about ⅔ cup
  • 2 limes - juiced (about ¼ cup)
  • 3 tablespoons honey
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ¼ heaping teaspoons garlic powder
  • ¼ heaping teaspoon cumin
  • ⅛ teaspoon coriander
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup good olive oil, plus more for grilling



Make the dressing: In the bowl of a food processor, add all ingredients except oil. Process together. With the motor running, slowly stream in oil. Process until emulsified. Transfer to a container, cover and refrigerate until ready to use. Make sure you shake dressing well before using.

Make the salsa: Combine all the ingredients for the salsa, except the corn, in a medium-sized bowl. Season with a scant ¼ teaspoon of kosher salt. Set aside.

Heat grill to medium high. Place corn on grill and cook, turning occasionally, until charred in spots and corn is cooked through, about 10 minutes total. Remove corn from grill and let cool slightly. Slice kernels off cob and transfer to bowl with salsa and gently stir to combine. Taste salsa and adjust for seasoning with salt and pepper.

Drizzle scallops with a bit of olive oil and season with salt and pepper. Place scallops on grill and cook, turning once, until lightly charred and just cooked through, about 3-4 minutes per side.

To Serve: Transfer scallops to a serving platter. Spoon salsa alongside of scallops and drizzle with some of the vinaigrette. Serve with remaining vinaigrette on side. Enjoy!

Recipe Notess

  • If you don’t have a food processor, you can use a mason jar to make the vinaigrette. Just close and shake jar vigorously to emulsify.
  • Dressing will keep up to 5 days, covered in the refrigerator.
  • Salsa will keep up to 2 days, covered in the refrigerator.

Whether you’re on a beach in the tropics or under the picnic umbrella in your own backyard, this is the food summer dreams are made of, where every bite is a celebration of the fun, freedom, and frivolity of the great outdoors!