"GRILLED SEA SCALLOPS WITH ROAST
TOMATO AVOCADO SALSA"
Recipe from Arnold D. Kruck, Executive Chef
Has anyone noticed the quality of scallops lately? These delectable little morsels are at the best quality as they have been in 3 years. The fisheries in New England opened up an area that hasn't been fished in a couple of years and the result is fantastic sea scallops. Here is a simple summer recipe for scallops that I like to make at home using simple summer ingredients. I like the grill, but in the house or on a rainy day is fine.
See you in September.
Ingredients:
For Scallops
- 20 fresh sea scallops, cleaned
- 2 tbsp finely chopped cilantro
- 2 tbsp canola oil
- Sea salt and fresh ground pepper
Prepare grill on high heat. Place scallops in a bowl with cilantro, oil, and salt and pepper. Let rest for 2 minutes. With tongs, arrange scallops on grill for 2 to 3 minutes on each side. They may still be a little soft in the middle when you take them off, but carryover cooking will finish it off without drying them out.
Serves 4 people
For Salsa
- 6 medium tomatoes; washed, cored
- 1 ripe, firm Hass Avocado, small diced
- 1/4 cup freshly squeezed lemon juice
- 1 jalapeno chile, seeded and minced
- 1 small red onion, finely diced
- 2 tbsp chopped cilantro
- 1/4 cup extra virgin olive oil
- Sea salt and fresh ground pepper
For salsa, place 3 tomatoes in blender with lemon juice and water. Puree well and pour into bowl. Small dice remaining tomatoes, add rest of ingredients. Let set for 15 minutes before serving on scallops.