Corn, Green Onion, & Jalapeno Prep

Corn, Green Onion, & Jalapeno* Prep

Scallops with Corn Relish

Scallops with Corn Relish

We first made this in late August with farmers market corn.  The relish, which could be used with tacos, chicken, even pork, is best with fresh corn, but it’s doable with high quality frozen extra sweet niblets (or, if you can find some, out-of-season corn on the cob).  Simply char the thawed corn in a skillet over medium-high heat, or use Trader Joe’s Fire-Roasted Corn, a tasty alternative.  We’re addicted to scallops, so we’ll eat them with with any kind of corn–especially when we’re longing for summer on chilly days like today…


  • 2 green onions, trimmed
  • 3 ears of corn, in husks (but with some of the outer layers removed)
  • 1 jalapeño, sliced lengthwise
  • 1  tomato, diced
  • 2 tablespoons cilantro, chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon white wine vinegar
  • 1/2 lime, juiced
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound large sea scallops
  • 1 tablespoon clarified butter


  1. Preheat oven to 425°.
  2. Roast onions, corn, and jalapeño for 15 minutes, or until onions and jalapeño are slightly (or even mostly, if desired) charred, turning/rotating at least once, on a baking sheet.
  3. Let corn rest on the sheet for about 20-30 minutes.
  4. Husk the corn and prepare a grill (a grill pan on medium high heat works just fine).
  5. Grill the corn just until it’s charred in some spots–about 3-5 minutes, turning often.
  6. Cut the corn off the cob.  Using a knife and large bowl is my preferred method, but electric knives or corn strippers do the trick, too.  Put corn in a medium bowl.
  7. Finely chop the green onions and jalapeños.  Add to the corn.
  8. Carefully toss corn mixture with tomato through pepper.  Add additional salt and pepper as necessary.  Set aside.
  9. Heat butter in a large skillet over medium high heat.
  10. Pat scallops with paper towels to be sure they are as dry as possible.  Sprinkle with salt and pepper.
  11. Sear until nicely browned (about 2 minutes per side, turning ONLY once).
  12. Serve scallops atop the corn relish.

Yields about 4 entrée servings; about double if served as a first course

*While using all of these jalapeños would have been wonderful, one, with pith and seeds, was enough–even for our spicy palates.