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Grilled Scallops With Grilled Corn And Herb Oil
5 from 39 votes

Grilled Scallops With Grilled Corn And Herb Oil

Grilled scallops are served with charred sweetcorn kernels and a fresh herb oil alongside creamy Parmesan polenta. The scallops are quickly grilled for a tender, slightly smoky flavor, complemented by the crunchy corn from the cob. The herb oil, made of coriander, parsley, and basil with lemon zest, adds brightness, while the rich polenta provides a smooth, cheesy base. This combination balances textures and flavors, making it a composed dish ideal for a summer barbecue or dinner.

Prep Time
5 mins
Cook Time
45 mins
Total Time
25 mins
Servings: 4
Course: Main Course

Ingredients

For the polenta:
  • 1 L vegetable stock
  • 160 g polenta
  • 6 tbsp Parmesan Cheese grated
  • salt
For the herb oil:
  • 3 tbsp olive oil
  • 60 g Coriander mixed fresh herbs like
  • 60 g parsley
  • 60 g basil
  • lemon zest of half
For the corn on the cob:
  • 3 corn on the cob defrosted (I used Iceland mini corn on the cob
For the scallops
  • 24 scallops defrosted (I used Iceland scallops

Instructions

Make the polenta:
    Cup of Yum
  1. Bring the stock to the boil in a pot.
  2. Then slowly add in the polenta whisking all the while till it thickens. Reduce the heat to low and stir for a few minutes with a wooden spoon. Then cover and stir every 8 or so mins until the polenta is cooked. The whole cooking process takes about 45 mins. The polenta is cooked when it is very thick and falls away from the side of the pan. When the polenta is cooked, stir in the cheese and season before, switching off the heat.
Make the herb oil:
  1. Add all the ingredients into the food processor and whiz into a smooth saucy consistency, adjust seasoning and set aside in a bowl.
Grill the sweetcorn:
  1. Whilst the polenta is cooking preheat the BBQ till the coals are medium hot
  2. Add the corn on the cob and grill for 3 minutes on each side till the charred.
  3. Remove from the heat, cut off the corn kernels and save. Discard the rest
Grill the scallops:
  1. Season the scallops and grill them on the preheated bbq for 2-3 mins on each side until they are cooked through and transfer them to a plate.
Assemble the grilled scallops with grilled corn and herb oil polenta
  1. To assemble mix the still liquid polenta with the sweetcorn kernels and about a third to half the herb oil, scoop the polenta into bowls, top with the scallops and drizzle on some more herby oil.