Title: Grilled Diver Scallops
Categories: Grill Seafood
Yield: 4 Servings

15		Tomatillos -husk removed and diced
1/2	bn	Cilantro; roughly chopped
1		Ear corn -roasted on the grill and shucked
4		Serrano chilies -roasted and deseeded
1	sm	Spanish onion
1	ts	Olive oil
1/2		Cucumber; peeled
		Water; if needed
6		Limes; juice of
6	oz	Patron tequilla -for the scallops--
16		Jumbo diver scallops -removed from shell
		Salt and pepper

To make the salsa, place onion in a roasting pan with the olive oil with the skin on and roast at 325 degrees 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.

Yield: 4 servings

Original Title: GRILLED DIVER SCALLOPS WITH TOMATILLO CORN SALSA AND PATRON TEQUILLA

Courtesy of JUdson Grill

Busted by Gail Shermeyer <4paws@netrax. net>

Posted to MM-Recipes Digest V4 #7 by Bill Spalding on Sep 21, 1997

Recipe by: QUENCH SHOW #Q1A03

previous

next