Simple grilled scallops with roasted or fresh salsa verde.
- 1 ½ pounds tomatillos, husks removed, halved
- ½ medium white onion, peeled and quartered
- ½ medium jalapeno, stemmed and seeded
- 3–4 cloves garlic, peeled
- ¾ cup fresh cilantro leaves
- Zest and juice of 2 medium limes
- 1 teaspoon kosher or sea salt
- Pinch granulated sugar (optional)
- 2 pounds sea scallops, cleaned and patted dry
- 2 tablespoons olive oil
- ½ teaspoon kosher or sea salt
- ½ teaspoon freshly cracked black pepper
- To make raw salsa verde: place all salsa verde ingredients in the bowl of a food processor and process until smooth, scraping the sides as needed. Taste and adjust seasoning, if necessary. To make roasted salsa verde: preheat the oven to 400 degrees. Place the tomatillos, onion, jalapeno and garlic on a baking sheet and toss with 1 tablespoon olive oil. Roast 10-12 minutes or until the vegetables are caramelized. Let cool, then transfer the roasted vegetables to the bowl of a food processor, along with the cilantro, lime, salt and sugar (if using), and process until smooth, scraping the sides as needed. Taste and adjust seasoning, if necessary. Refrigerate until ready to use.
- To make the scallops: preheat the grill or grill pan to medium heat. Brush the scallops with most of the olive oil, then season with salt and black pepper. Once the grill or grill pan is hot, brush with the remaining olive oil, then place the scallops on the grill or grill pan. Cook 2-3 minutes per side or until scallops are lightly firm. Remove and top with salsa verde.
Cooking Tip: If you have leftover salsa verde, you can serve it on tacos, nachos or enchiladas or on top of fish, chicken or steak.
- Serving Size: 1/6 of recipe
- Calories: 201
- Sugar: 4g
- Sodium: 428mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 47mg
Keywords: entree, dinner, grilling, grilled, salsa verde, scallops, seafood