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This dish is a love letter to Mexico’s coastline — the sweetness of seared scallops playing against the gentle smokiness of Greenfields Ancho Chilli, with pops of charred corn and a herby salsa that brings sunshine to the table. It’s the sort of recipe you might expect to stumble upon at a tucked-away beach shack after a morning of swimming — bold, bright, and just the right side of indulgent. Perfect for impressing friends who’ve eaten “a bit of Mexican” but are ready for something that feels more special.
Prep: 20 mins
Cook: 10 mins
16 large scallops, cleaned and dried
1 tsp Greenfields Ancho Chilli
1 tsp Greenfields Smoked Paprika
2 tbsp olive oil
2 corn on the cob, husks removed
1 avocado, diced
Juice and zest of 1 lime
2 spring onions, finely sliced
Sea salt, to taste
For the coriander & mint salsa:
1 small bunch coriander
1 small bunch mint leaves
1 green chilli, deseeded if mild heat desired
1 garlic clove
Juice of 1 lime
3 tbsp olive oil
Pinch of Greenfields Ground Cumin
Sea salt, to taste
Heat a griddle pan until smoking hot. Brush corn lightly with olive oil and grill, turning, until charred on all sides (about 8 minutes). Slice kernels from the cob and set aside.
Make the salsa: blitz coriander, mint, green chilli, garlic, lime juice, olive oil, cumin, and salt in a food processor until smooth and vibrant. Adjust seasoning.
In a small bowl, mix ancho chilli, smoked paprika, and 1 tbsp olive oil. Pat scallops dry and rub with the spice oil.
Heat a non-stick frying pan over high heat. Sear scallops for 1 minute each side until caramelised but still just translucent in the centre.
Toss charred corn kernels with avocado, lime juice, zest, spring onions, and a pinch of salt.
Arrange scallops on a platter, spoon over the corn and avocado salad, and drizzle generously with the herb salsa.
Calories: 290 kcal
Protein: 20g
Fat: 14g
Carbohydrates: 21g
Fibre: 3g
Salt: 0.9g
Feels like eating in a beachside café in Mexico — the flavours are so fresh!
The ingredients used in this recipe could also be used to create…
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