Grilled diver scallops with tomatillo corn salsa and patr

Yield: 4 servings

Measure Ingredient
15 \N Tomatillos, husk removed and
\N \N Diced
½ bunch Cilantro, roughly chopped
1 \N Ear of corn, roasted on the
\N \N Grill and shucked
4 \N Serrano chilies, roasted and
\N \N Deseeded
1 small Spanish onion
1 teaspoon Olive oil
½ \N Cucumber, peeled
\N \N Water (if needed)
\N \N Juice of 6 limes
6 ounces Patron tequilla
\N \N For the scallops:
16 \N Jumbo diver scallops,
\N \N Removed from shell
\N \N 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

QUENCH SHOW #Q1A03

(Courtesy JUdson Grill)

For the salsa:

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