Grilled scallops with rocotillo mango relish - rhp
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Sea scallops |
| 1 | cup | Rocotillo; seeded & diced OR |
| 1 | cup | Fresh red pimento - OR - |
| 1 | cup | Red bell peppers |
| 1 | small | Red onion; cut into small dice |
| 1 | each | Jalapeno; seeded & cut into small dice |
| 2 | eaches | Mangoes; cut into small dice |
| ½ | cup | Fresh orange juice |
| ½ | cup | Pineapple juice |
| ½ | cup | Fresh lime juice |
| ¼ | cup | Cilantro (fresh coriander); chopped |
| Freshly ground black pepper and salt to taste | ||
Directions
Place the scallops on skewers and grill over a medium-hot fire until they are golden brown outside and opaque inside (about 2 to 3 minutes per side). In a mixing bowl; combine the remaining ingredients into an uncooked relish. Serve the scallops on a bed of relish seasoned with salt and pepper.
From Chris Schlesinger of the East Coast Grill, in _Red Hot Peppers_, Jean Andrews, 1993 MacMillan Publishing ISBN 0-02-502251-2 Typos by Jeff Pruett Submitted By JEFF PRUETT On 11-06-95
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