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| To serve as an hors d'oeuvre, top each scallop with 1 teaspoon relish. |
| |
| 1/2 cup |
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finely chopped red onion |
|
| 3/4 tsp |
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salt |
|
| 1 |
|
large tomato, seeded and chopped |
|
| 4 tsp |
|
red-wine vinegar |
|
| 1 tsp |
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sugar |
|
| 2 Tbs |
|
chopped fresh dill |
|
| 24 |
|
sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary |
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|
|
Vegetable oil for brushing grill |
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| |
| 1 |
Prepare grill for cooking. |
| 2 |
Make relish: |
| 3 |
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. |
| 4 |
Cook scallops while relish is standing: |
| 5 |
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. |
| 6 |
Serve scallops with relish. |
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| Recipe Source |
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Recipe provided by Shady Brook Farms.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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