| 17 July 2010
Posted in
Entrees -
Seafood
Marinade:
- Scallops (1.5 oz. ea.)
- 3 tbsp. Extra Virgin Olive Oil
- 1 teaspoon Lime Zest
- 1 tbsp. Minced Garlic
- 1 Freshly squeezed lime juice
- 1/2 tsp. Red Pepper Flakes
- Salt + Pepper
- 1 medium Yellow Onion
- Extra Virgin Olive Oil
- 1/2 lb. of Tomatillos (husked, rinsed)
- 1 poblano chili
- 1/2 cup cilantro
- 2 medium garlic cloves
- 1 teaspoon ground cumin
- Salt
Preparation:
The Marinade
First, run your scallops under cold water and remove the tough muscle on the sides of each scallop if applicable. Whisk together your EV00, Lime juice, lime zest, garlic, pepper flakes, and salt and pepper into a bowl until evenly mixed, and toss the scallops in until evenly coated. Cover the bowl with plastic wrap and place into the fridge for an hour.
The Salsa
Cut your onions into 1/2 inch slices and coat with EVOO. Grill the onions, tomatillos, and Poblano over direct heat for about 6 minutes, turning once or twice until they are charred all over. Now, as always, my favorite part -- bring out your food processor and toss your onions and tomatillos in. As for your Poblano, remove the skin, stem, and seeds, and throw away into your compost pile. Add the remains of the chile into the food processor. Now press the button to process and listen and watch for your salsa to be smooth. As always, taste and add any seasoning until the taste you desire is there.
The Scallops
Place your scallops flat on top of the grill over direct, high heat. Normally I can tell that food is ready by pressing the thickest part and feeling how tender it is, but with scallops it's a little more difficult. Normally over high heat it should take 4 to 6 minutes each side and the center should be a little opaque, and you should still get that nice grill marking on each side. I did a cross design on them (keep them grilling on the same side, but just turn at a 90 degree angle after 3 minutes) just because it looks nicer. =] Enjoy!
