Grilling recipes

Grilled Diver Scallops With Tomatillo Corn Salsa

Course : Grilling
Serves: 4

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Ingredients:

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:

Grilled Diver Scallops With Tomatillo Corn Salsa

Ingredients:

Preparation / Directions:

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