Name: Grilled Scallops With Creamed Corn
Yield: 4 servings
Ingredients: 3 dried pasilla chiles (about 1 ounce total), coarsely chopped; 2 tablespoons dried thyme; 1 tablespoon dried oregano; 1 tablespoon ground coriander; 1 tablespoon ground fennel; 2 teaspoons chipotle chile powder; 2 teaspoons freshly ground black pepper; 2 teaspoons paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; Zest of 1 lime; 1 pound large sea scallops, side muscle removed, rinsed, patted dry; 2 tablespoons olive oil; 4 green garlic or 2 medium leeks, white and pale green parts only, thinly sliced; 1 medium shallot, finely chopped; 1 garlic clove, thinly sliced; 4 ears of corn, husked, kernels grated on the large holes of a box grater; 1 tablespoon unsalted butter; Kosher salt; Vegetable oil (for drizzling); Lime wedges (for serving); A spice mill; four 8-inch metal skewers

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Alex Lau

If you’re going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch. This recipe is from Olmsted, in Brooklyn, New York.

Recipe notes