Yield: 8 servings
Measure | Ingredient |
---|---|
2 pounds | Sea scallops |
1 cup | Rocotillo; seeded & diced OR |
1 cup | Fresh red pimento - OR - |
1 cup | Red bell peppers |
1 small | Red onion; cut into small dice |
1 each | Jalapeno; seeded & cut into small dice |
2 eaches | Mangoes; cut into small dice |
½ cup | Fresh orange juice |
½ cup | Pineapple juice |
½ cup | Fresh lime juice |
¼ cup | Cilantro (fresh coriander); chopped |
\N \N | Freshly ground black pepper and salt to taste |
Place the scallops on skewers and grill over a medium-hot fire until they are golden brown outside and opaque inside (about 2 to 3 minutes per side). In a mixing bowl; combine the remaining ingredients into an uncooked relish. Serve the scallops on a bed of relish seasoned with salt and pepper.
From Chris Schlesinger of the East Coast Grill, in _Red Hot Peppers_, Jean Andrews, 1993 MacMillan Publishing ISBN 0-02-502251-2 Typos by Jeff Pruett Submitted By JEFF PRUETT On 11-06-95