| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 15 |
|
Tomatillos, husk removed and |
|
|
diced |
| 1/2 |
|
Cilantro, roughly chopped |
| 1 |
|
Ear of corn, roasted on the |
|
|
grill and shucked |
| 4 |
|
Serrano chilies, roasted and |
|
|
deseeded |
| 1 |
|
Spanish onion |
| 1 |
t |
Olive oil |
| 1/2 |
|
Cucumber, peeled |
|
|
Water, if needed |
| 6 |
|
Limes, Juice of |
| 6 |
oz |
Patron tequilla |
| 16 |
|
Jumbo diver scallops |
|
|
removed from shell |
|
|
Salt and pepper |
INSTRUCTIONS
QUENCH SHOW #Q1A03 (Courtesy of JUdson Grill) To make the salsa,
place onion in a roasting pan with the olive oil with the skin on and
roast at 325 degrees until tender all the way through. Let cool.
Remove outer skin and slice thin. Take remaining ingredients and toss
together in a bowl. Let marinate 2-3 hours. Season the scallops with
salt and pepper. Cook on the grill for 2 minutes per side. Place
salsa mixture on top of scallops and serve. Yield: 4 servings Posted
to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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