Grilled Scallops with Tomato-Onion RelishRomulo Yanes
Active time: 25 min Start to finish: 45 min
Cooks' notes:
Scallops can be grilled in a hot lightly oiled well-seasoned ridged grill pan over high heat. To serve as an hors d'oeuvre, top each scallop with 1 teaspoon relish.
Recipe information
Yield
Makes 4 main-course or 24 hors d'oeuvres servings
Ingredients
1/2 cup finely chopped red onion
3/4 teaspoon salt
1 large tomato, seeded and chopped
4 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons chopped fresh dill
24 sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
Vegetable oil for brushing grill
Preparation
Step 1
Prepare grill for cooking.
Make relish:
Step 2
Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain. Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid, then stir in dill.
Cook scallops while relish is standing:
Step 3
Pat scallops dry and season with salt and pepper. Grill scallops in 2 batches on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes.
Step 4
Serve scallops with relish.
