Grilled Scallops with Fresh Tomato Salsa

Total time: 15 minutes
    Scallops only take a few minutes to cook They should just go from translucent to opaque.  If you cook them longer they can get tough. We do ours on the barbecue grill but a hot skillet would work just as easily.  Be careful not to crowd and have the pan or grill hot.  They can give off a bit of liquid and you want them to brown, not steam. These are flavored with chili powder and garlic and finished with a spicy Tomato Chili Salsa.

 Ingredients:

• 12oz (360gr) sea scallops (large scallops)
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tbs olive oil
• 2 - 3 skewers   optional
• Tomato Salsa:
• 2 garden fresh tomatoes
• 1/2 green bell pepper
• 1/2 red onion
• 1 tsp chili powder
• 1/2 tsp dry mustard
• 1 tsp soy sauce
• 1 tsp Balsamic vinegar
• 1 tbs fresh oregano, snipped   substitute 1 1/2 tsp dried
• 1 tbs fresh parsley, snipped    substitute 1 1/2 tsp dried
• 4oz (125gr) green chiles, drained. (use something hotter if you like... I don't do 'hot')

 Instructions:

• You either need to use skewers or a grill mat or pan; something to keep the scallops from falling through the grate.  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 if using. 
• Sprinkle both sides with garlic and chili. 
• Grill over direct heat 3 - 5 minutes per side, until they are opaque. 
• Remove and serve. 
• Tomato Salsa:
• Roughly chop tomatoes, chop onion and pepper. 
• Drain and chop chiles. 
• 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.  Add hot sauce if you like...

Notes:  Scallops could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
Any leftover salsa can be eaten with chips, crackers, whatever.... I just like to have some around!