Grilled Diver Scallops With Tomatillo Corn Salsa

Course : Grilling
Serves: 4
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15 medium tomatillos -- husk removed and diced
1/2 bunch cilantro -- roughly chopped
1 medium corn ear -- roasted on the grill and shucked
4 medium serrano chilies -- roasted and deseeded
1 small Spanish onion
1 teaspoon olive oil
1/2 medium cucumber -- peeled
1/2 Cup water -- (if needed)
6 medium limes -- juice of
6 ounces patron tequila
---for the scallops---
16 jumbo jumbo diver scallops removed from shell
1 teaspoon salt and pepper

Preparation / Directions:

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:

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