Grilled Diver Scallops With Tomatillo Corn Salsa

Recipe Ingredients

15		Tomatillos - husk removed
		And diced
1/2		Cilantro - roughly chopped
1		Corn - roasted on the
		Grill
		And shucked
4		Serrano chilies - roasted
		And deseeded
1		Spanish onion (small)
1 teaspoon	5ml	Olive oil
1/2 teaspoon	2.5ml	Cucumber - peeled (medium)
		Water - (if needed)
6		Limes - juice of
6 oz	170g	Patron tequila
		For The Scallops
16		Jumbo diver scallops
		Removed
		From shell
		Salt and pepper

Recipe Instructions

To make the salsa, place onion in a roasting pan with the olive oil with the skin on and roast at 325 F until tender all the way through. Let cool.

Remove outer skin and slice thin. Take remaining ingredients and toss together in a bowl.

Let marinate 2-3 hours.

Season the scallops with salt and pepper.

Cook on the grill for 2 minutes per side.

Place salsa mixture on top of scallops and serve.

For the salsa:

Source:
GRILLIN' and CHILLIN' SHOW #GR3628

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.