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Grilled Scallops with Rocotillo-Mango Relish Recipe

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This recipe for Grilled Scallops with Rocotillo-Mango Relish, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gil and Jeanne Slater


1 cup fresh green or red rocotillo chile peppers (or your
favorite chile peppers)
1 small red onion
1 green bell pepper seeded
1 red bell pepper seeded
2 ripe mangoes, cleaned
Juice of 3 oranges
1/2 cup pineapple juice
8 Tb lime juice
1/4 cup chopped cilantro
2 Lbs sea Scallops
Salt and Fresh Ground Black Pepper

Dice the rocotillos, onion, bell peppers and mangoes.
In a large bowl, combine the diced ingredients with the
remaining ingredients, except the scallops, and mix well.
Season with salt and pepper to taste.
Blanch the scallops in boiling water for 1 minute. Drain
and pat dry and sprinkle with salt and pepper. Thread
the scallops on skewers and grill them over a medium
hot fire until they are golden brown outside and opaque
throughout. About 2 to 3 minutes per side.

Make a bed of relish on each plate and place the
scallops on top.

Number Of Servings:
Number Of Servings:
8 as app, 6 as main course
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
We made this dish, and others
when the family was in St. Maarten in 2006. We didn't have
scallops so we used chicken. It was great.
Note: The rocotillo has been described as the
best eating chile pepper in the world. People speak
of its fullness of flavor combined with a virtual absence
of heat. It has all the aromatic nature of the Scotch Bonnet,
and the lack of heat allows you to consume large quantities
without feeling that your mouth has turned to cinders.
It ranks around the Ancho and Poblano in terms of heat.




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