Grilled Scallops with Fresh Tomato Salsa Time: 15 minutes
sea scallops (large scallops) 12 oz (350 gr)
1 tsp chili powder
1 tsp garlic powder
1 tbs olive oil
skewers
If using wooden skewers soak in water for a few minutes. Pour olive oil onto a large plate. Dip both sides of scallops into oil. Thread onto skewers. Sprinkle both sides with garlic and chili. Grill over direct heat 3 - 5 minutes per side, until they are opaque. Remove and serve - either on the skewers or off.
Note: Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
Tomato Salsa
2 garden fresh tomatoes
1/2 green pepper
1 small red onion or 1/2 large
1 tsp chili powder
1/2 tsp dry mustard
1 tsp soy sauce
1 tsp Balsamic vinegar
1 tbs fresh oregano, snipped
1 tbs fresh parsley, snipped
1 small can green chilis, drained. (use something hotter if you like, I don't do 'hot')
Roughly chop tomatoes, chop onion and pepper. Drain and chop chilis. Snip herbs. In medium bowl whisk together dry mustard, vinegar and soy sauce. Add chili powder and whisk. Add all remaining ingredients and stir well to combine. Serve.
Cooking for Two? Or more?
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