Grilled scallops with rocotillo mango relish - rhp

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
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

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