Grilled Sea Scallops With Avocado Corn Relish On Crisp Tortillas Recipes
These summery grilled scallops are served with a kicky corn salsa, made bright green with puréed raw tomatillos, punched up with jalapeño and lime. Look for dry-packed or diver scallops, which means they are quite fresh (and haven't been dipped in a solution of sodium bisulphite, a commonly used preservative). Large scallops, about 2 ounces each, are ideal for grilling or pan-searing. Serve with small boiled potatoes.
Recipe From cooking.nytimes.com
Provided by David Tanis
Categories dinner, quick, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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