Cast Iron Scallops & Corn

What You'll Need:

• Scallops: ¾ lb, thawed and patted dry.
• Corn on the Cob: 3-4 ears, husked.
• Cherry Tomatoes: 8 oz, left whole.
• Red Onion: ½ cup, chopped.
• Cotija Cheese: ½ cup, crumbled.
• Limes: 2, juiced.
• Fresh Cilantro: 8 stems, roughly chopped.
• Chili Lime Seasoning: 1-2 tablespoons, such as Tajín.
• Salt: To taste.
• Oil: For grilling and cooking.

Let’s Get Cooking!

Step 1: Prepare the Scallops

• Pull the scallops from the freezer the night before and thaw in the refrigerator. Once thawed, pat them dry with paper towels to remove excess moisture.

Step 2: Fire Up the Grill

• Preheat your grill to high heat and place a cast iron skillet on the grill to warm up. If needed, start heating the skillet on the stovetop.

Step 3: Char the Vegetables

• Toss the cherry tomatoes with a little oil and salt. Grill for 1-2 minutes until blistered but still holding their shape. Remove and set aside.
• Toss the corn with oil and salt. Grill for 5-7 minutes, turning occasionally, until lightly charred. Remove from the grill and cut the kernels from the cob. Set aside.

Step 4: Prep the Toppings

• Chop the red onion and set aside.
• Crumble the cotija cheese and set aside.
• Roughly chop the cilantro and reserve for finishing.

Step 5: Sear the Scallops

• Add a drizzle of oil to the hot cast iron skillet. Place the scallops in the pan, evenly spaced, and close the grill lid.

Step 6: Build the Flavor

• After 3 Minutes: Add the chopped red onion and chili lime seasoning. Close the lid and cook for another 2 minutes.
• After 2 More Minutes: Add the grilled corn and blistered tomatoes. Close the lid and cook for another 2 minutes.

Step 7: Finish the Dish

• Flip the scallops, sprinkle the cotija cheese over the skillet, and close the lid.
• After about 3 minutes, check the scallops for doneness. They should be opaque and lightly firm to the touch.

Step 7: Brighten & Serve

• Remove from the heat and squeeze the juice of 2 limes over the skillet. Top with fresh cilantro and a pinch of salt if needed.

Why Wild-Caught Scallops Matter

Wild-caught scallops offer a clean, sweet flavor that's difficult to match. Harvested from cold, nutrient-rich waters, they develop a naturally firm texture and rich taste that shines in simple recipes like this one. By choosing wild-caught seafood, you're supporting sustainable fisheries and the hardworking fishing families who help steward Alaska's marine resources for future generations.

Nutritional Spotlight

Scallops are packed with lean protein, vitamin B12, selenium, and heart-healthy omega-3 fatty acids. Paired with fresh corn, tomatoes, lime, and cilantro, this dish delivers a balanced combination of protein, fiber, vitamins, and antioxidants. It's a light yet satisfying meal that fuels summer adventures without weighing you down.

Fresh Off the Grill

This Grilled Scallops & Charred Corn Skillet captures everything we love about summer cooking: simple ingredients, bold flavors, and seafood at the center of the plate. Sweet scallops, smoky corn, juicy tomatoes, and bright lime come together in one skillet for a meal that's equally at home on the patio, at the campsite, or around the family dinner table. Dig in and enjoy every bite.

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