Barbecued Corn & Cucumber Salad with Seared Scallops and Harissa Yoghurt

Barbecued Corn & Cucumber Salad with Seared Scallops and Harissa Yoghurt

This barbecued corn and cucumber salad with seared scallops and harissa yoghurt is a fresh, generous dish that works beautifully as a complete summer dinner. Sweet, smoky corn, cool cucumber ribbons and perfectly cooked scallops are balanced by a softly spiced yoghurt that brings everything together. Light yet satisfying, it’s ideal for warm evenings when you want something special without too much fuss.

No ratings yet

Print Pin

Course: Salad, Lunch, Dinner

Cuisine: modern australian

Diet: Gluten Free, Low Fat

Prep Time: 20

Cook Time: 15

Servings:

Calories: 299kcal

Author: Nellie Kerrison | Relish Mama

Cost: 40

Equipment

Barbecue grill (or grill pan)
Sharp knife
Chopping board
Mixing bowls (2–3)
Whisk
Vegetable peeler or mandolin
Heavy-based frying pan (cast iron or stainless steel)
Paper towel

Ingredients

Scallops

500 g large sea scallops about 12, roe removed
1 tbsp olive oil
20 g unsalted butter
Sea salt
Freshly cracked black pepper

Corn, cucumber & herb salad

3 corn cobs
2 Lebanese cucumbers
¼ cup mint leaves torn
2 tbsp chives or parsley, finely chopped
1 shallot (small size) very finely sliced
1 pinch chilli flakes (small pinch as the harissa carries heat also)

Dressing

1 tbsp white wine vinegar or rice vinegar
1 tbsp extra virgin olive oil
½ tsp honey
Sea salt and black pepper

Harissa yoghurt

½ cup thick Greek yoghurt
1 tsp harissa paste 1-2 teaspoons, to taste
1/2 lemon juice of
Sea salt

To serve

Lime or lemon wedges and extra herbs if desired

Instructions

Heat a barbecue grill to medium–high. Place the corn cobs directly on the grill and cook, turning regularly, until lightly charred all over. Remove from the heat and allow to cool slightly, then shave the kernels from the cob using a sharp knife.
Prepare the cucumber by slicing it lengthways into ribbons using a vegetable peeler or mandolin. Place the corn kernels in a bowl with the cucumber, mint, herbs, shallot and chilli flakes.
In a small bowl, whisk together the vinegar, olive oil, honey, salt and pepper. Pour over the salad, toss gently and set aside.
Combine the yoghurt, harissa, lemon juice and a pinch of salt until smooth. Taste and adjust the heat or acidity as needed. Set aside.
Prepare the scallops just before cooking. Pat them very dry with paper towel — this is essential for a good sear. Season lightly with salt and pepper.
Heat a heavy-based frying pan (cast iron or stainless steel) over medium–high heat until hot. Add the olive oil and butter. When the butter has melted and is foaming, add the scallops in a single layer, making sure they are not crowded. Cook without moving them for about 2 minutes, until a deep golden crust forms. Turn and cook for a further 1 minute, just until opaque through the centre. Remove from the pan immediately.
To serve, spoon the harissa yoghurt onto the base of each plate. Top with the barbecued corn and cucumber salad, then place the scallops on top or alongside. Finish with a squeeze of citrus, freshly cracked pepper and extra herbs if you like. Serve straight away.

Notes

Drying the scallops thoroughly before cooking is essential for achieving a proper golden crust. Take a moment here — it makes all the difference.

Use a heavy-based pan (cast iron or stainless steel) for the scallops and avoid overcrowding the pan; cook in batches if needed.

Harissa pastes vary in heat, so start with a smaller amount and adjust to taste. The yoghurt should be gently warming, not overpowering.

This salad is best served straight away while the scallops are warm, but the corn and cucumber salad and harissa yoghurt can be prepared ahead and assembled just before serving.

If barbecuing isn’t an option, the corn can be cooked in a hot grill pan instead.

Nutrition