PREPARATION: This recipe is an appetizer. You can also combine ingredients altogether and make a great salad.
Soak corn with their husks on in large pot with 2 cups of sugar and water for one hour. Grilled scallops on grill for 3 minutes on each side or until golden brown. When done set aside. Grill corn in their husks for 20 minute. Keep turning the corn the husk will burn a little bit but the kernels will not. When the corn is done set a side for 20 minutes to cool. When corn is cooled, slice it off the cob. You can do these steps the day before to save time for the next day.
METHOD: In a large bowl mix, garlic, olive oil, red wine vinegar, grilled corn, red onions, red bell peppers, shallots, cilantro, lemon juice, lime juice, orange juice, and scallops. Toss gently. You might need to add more olive oil if needed. When all is coated with the mixture, pull out scallops, set one scallop on a bed of romaine lettuce, and pour a tablespoon of grilled corn mixture on top. Garnish with a mint leaf. Serve
Contributor: Debbie Wade
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