I love this summer time dish because you be very flexible with the ingredients and it's a great for dinner on a warm night in Seattle.
Marinade (if you want to…or just skip this step) 1 pound of prawns, shells removed and 1 pound of sea scallops in 4 tablespoons of Dijon mustard, 1/4 cup of olive oil, 2 tablespoons lemon juice (fresh is best) and a couple dashes of hot sauce.
Shuck and soak 4 ears of sweet corn. The grocery store had both white and yellow so I did 2 of each.
While the corn is soaking, chop a couple of green onions (I did 3-4) and a half cup of parsley (or cilantro).
Mix the dressing…I cheated here. In my fridge, I have Mild Chipotle Jalapeno Dip from Metropolitan Market (sour cream, mayonnaise, chipotle peppers & garlic). I used a couple good dollop's of the dip with about 1/2 cup of mayonnaise and a squirt of fresh lemon juice, pepper and salt…it was great! This salad would be great without dressing–just some good olive oil and squeeze of lemon juice would be a nice alternative.
Brush corn with with olive oil along with 1 sweet red pepper and 1 Anaheim chili. Place on hot grill with the corn turning as needed just to char on all sides. Corn may take 5-10 minutes. The peppers and chili cook quicker–be careful when removing these from the grill–they really get hot when they're full of steaming juices. Put aside and let cool.
Remove the charred skins from the pepper and chili and chop the "flesh" into bite sized pieces. Slice the corn from the cob. Add to your serving bowl with the parsley and green onions. Slowly add the dressing until salad is nicely coated.
Grill the scallops and prawns until done (careful not to over or under cook)…both can cook pretty quick.
Top the salad with the seafood.
Enjoy! Serves 2-4 and is great the next day as leftovers.