Marinated Scallop Brochettes with a Roasted Tomatillo Salsa Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Marinade:
3 T. extra virgin olive oil
1 tsp. grated lime zest
1 T. lime juice
1 T. minced garlic
1/2 tsp crushed red pepper flakes
1/2 tsp. kosher salt
1/4 tsp. black pepper
24 large sea scallops, about 1 1/2 oz each
Salsa:
1 small yellow onion cut crosswise into 1/2 inch slices
8 medium tomatillos, about 1/2 lb total, husked and rinsed
extra virgin olive oil
1 pablano chile
1/4 C. cilantro leaves
1 garlic clove crushed
1/2 tsp. dark brown sugar
1/2 tsp. kosher salt
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Directions: |
Directions:Make the marinade and set aside.
Wash the scallops and remove the tiny muscle underneath if there is one. Toss in the marinade and cover in refrigerate for 1 hour.
To make the salsa: lightly brush or spray the onions on both sides. Grill the onions, tomatillos and chile over direct high heat until charred all over, 6 to 8 min.
Transfer the onions and tomatillio to a blender or food processor and place the chile on the cutting board.
When chile is cool enough remove the skin, stem and seeds and put in the blender with onion and tomatillo and other salsa ingredients. Process until smooth.
Remove the scallops from bowl and discard the marinade. Thread scallops on side on skewers so they lie flat.
Grill on direct high heat until opaque, 4 to 6 min. turning once. Serve with warm salsa |
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