1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk cilantro, orange juice, oil and 1/4 teaspoon kosher salt.
2. Spray corn and peppers with cooking spray and place on hot grill rack; cover and cook corn 8 minutes and peppers 6 minutes or until grill marks appear, turning once. Transfer vegetables to cutting board; cool slightly. Cut corn kernels from cob and chop peppers; add to cilantro mixture and toss. Makes about 3 cups.
3. Thread scallops onto skewers; spray with cooking spray and sprinkle with 3/4 teaspoon kosher salt. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once.
4. Serve skewers over salad garnished with cilantro and lime wedges, if desired.
- 8 g Total fat
- 1 g Saturated fat
- 93 mg Cholesterol
- 938 mg Sodium
- 25 g Carbohydrates
- 3 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 42 g Protein
Shop Ingredients
Nutritional Information
- 8 g Total fat
- 1 g Saturated fat
- 93 mg Cholesterol
- 938 mg Sodium
- 25 g Carbohydrates
- 3 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 42 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk cilantro, orange juice, oil and 1/4 teaspoon kosher salt.
2. Spray corn and peppers with cooking spray and place on hot grill rack; cover and cook corn 8 minutes and peppers 6 minutes or until grill marks appear, turning once. Transfer vegetables to cutting board; cool slightly. Cut corn kernels from cob and chop peppers; add to cilantro mixture and toss. Makes about 3 cups.
3. Thread scallops onto skewers; spray with cooking spray and sprinkle with 3/4 teaspoon kosher salt. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once.
4. Serve skewers over salad garnished with cilantro and lime wedges, if desired.