Salada de orzo com milho e abobrinha grelhados, queijo de cabra e vieira selada

Ingredientes

• 3 ears of corn, shucked. *See notes below if you don't have corn on the cob.
• 1 pound small zucchini, cut into circles
• 1/4 cup & 1/2 Tablespoon EVOO, separated.
• salt & pepper
• 1/2 pound orzo
• 1/4 cup homemade roasted garlic mayonnaise *See notes below for easy recipe
• 3 Tablespoons fresh lime juice
• 1 Tablespoon minced shallot
• 1/2 teaspoon guajillo pepper, or chili powder
• 1 1/2 cups Cilantro MicroGreens or coarsely chopped cilantro. I highly recommend MicroGreens if you can find it near you. *See notes below.
• 2 ounces fresh goat cheese
• 3 scallops per person

Modo de preparo

1. 1

   --- Cooking the Corn: Option 1 ---

2. 2

   In a 6-quart Enameled Cast Iron Dutch Oven, fill half way with water and bring to a boil. Add the corn ears and cook for about eight minutes. In a grill pan or an indoor electric grill, finish cooking the corn until it's charred. Let it cool and cut the kernels off the corncobs. Transfer to a large bowl.

3. 3

   --- Cooking the Corn: Option 2 ---

4. 4

   Turn on the indoor electric grill or heat a grill pan. Place the corn on a baking sheet and brush them with olive oil. Grill over 350-degree heat until charred and crisp-tender, about 15 minutes. Transfer to a cutting board and let cool. Cut the kernels off the corncobs. Transfer to a large bowl.

5. 5

   --- Cooking the Orzo: ---

6. 6

   In a large saucepan of salted boiling water, cook the orzo until al dente. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels. Transfer to the bowl with the zucchini and corn.

7. 7

   --- Making the Dressing and pouring on salad: ---

8. 8

   In a large mixing, whisk the mayonnaise with the remaining three Tablespoons of olive oil and the lime juice, shallot, chile powder and 1/2 cup of the cilantro; season with salt and pepper to taste.

9. 9

   Pour the dressing over the orzo, corn, zucchini and the remaining micro cilantro and mix well. Transfer to a platter.

10. 10

    --- Cooking the Scallops and finishing the salad: ---

11. 11

    Season the scallop with salt & pepper.

12. 12

    Pan sear the scallops in a smoking hot pan and add a 1/2 Tablespoon olive oil, or butter.

13. 13

    Place them gently in the pan and don't touch them until you have to turn them to the other side, 1 & 1/2 minutes per side. Do not overcook them!!!!

14. 14

    Place the scallops onto the plate and add chunks of goat cheese and sprinkle more micro cilantro.