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Marinated Scallop Brochettes with a Roasted Tomatillo Salsa Recipe

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This recipe for Marinated Scallop Brochettes with a Roasted Tomatillo Salsa, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dan Taylor & Julie Schultz
Added: Tuesday, July 28, 2009



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


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

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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