Brighten your day with a colorful lunch! We love this salad for its zesty flavors and savory grilled sea scallops.

Grilled Sea Scallops Salad

Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees to 400 degrees). Brush corn with 2 tablespoons oil. Grill 10 to 12 minutes or until tender and slightly charred, turning frequently. Remove from grill; cool slightly. 

Cut corn kernels from cobs and transfer to a medium bowl. Add spinach, avocados, shallot, cilantro, basil, and jalapeno. Whisk together lime juice, remaining 2 tablespoons oil, honey, and kosher salt. Drizzle over spinach mixture; toss to combine. Set aside. 

Reduce grill heat to medium (350 degrees). Grill scallops 7 to 9 minutes or until opaque (145 degrees), turning halfway through. 

To serve, spoon spinach mixture onto serving platter; top with scallops. Garnish with Cotija cheese, if desired.