Yield: 1 servings
|1 tablespoon||Olive oil; plus some for|
|\N \N||; grilling|
|1 large||Spanish onion; peeled and chopped|
|3 \N||Vine ripe tomatoes; peeled, seeded, and|
|\N \N||; chopped|
|\N \N||Salt and pepper|
|2 teaspoons||Hot sauce; Jamaican style|
|½ pounds||Dry sea scallops|
|1 \N||Ripe mango|
|4 mediums||Size wood skewers; soaked in water|
|1 bunch||Fresh cilantro|
In a saucepan, heat 1 tablespoon of olive oil. Add onions and paprika cook until caramelized. Add tomato and simmer for 10 to 15 minutes. Season with salt and pepper to taste. Let sauce cool. Puree in a blender until smooth.
Add hot sauce and set aside. Clean sea scallops by removing the small muscle attached. Peel the ripe mango and cut into ½-inch cubes. Place one piece of mango and one scallop on skewer. Season with salt and pepper.
Lightly coat ingredients with oil and grill until scallop is medium rare.
Garnish with sauce and fresh cilantro.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9426 - JOHN TESAR Converted by MM_Buster v2.0l.