Grilled Scallops with Charred tomatoes & Salsa Verde

By kidnurse57

Ingredients

• 12 large bay scallops
• 1 pint yellow pear tomatoes
• 1 pint red pear tomatoes
• 8 oz baby arugula
• lemons for juice
• EVOO to taste
• fine sea salt and white pepper to taste
• Salsa Verde (recipe to follow)

Details

Servings 4

Preparation

Step 1

Heat up grill or grill pan & rub down with oiled paper towel & tongs

Season the tomatoes & scatter accross the grill, leaving on only until they have a bit of black to their skins.
remove and reserve.

Season the scallops liberally with salt and a little bit of white pepper. Grill the scsllops for a minute on each side until the outsides have grill marks and the insides are still mostly raw.

Toss the tomatoes and arugula together and dress with lemon juice and evoo. Season to taste with S & P.

Place 3 scallops per plate and garnish with 2ozs of salsa verde and a small handful of the salad.


Salsa Verde

Makes 1 1/2 cups

4 tomatillos, husks removed, rinsed and roughly chopped
1 whole avacado, skin & pit removed
1 tbsp lime juice
1/2 jalapeno wth seeds
1/4 cup cilantro leaves
1 clove garlic
1 tbsp EVOO
Fine sea salt to taste

Place all ingredients in a blender and puree on high for several minutes. Chill right away in a bowl set over ice. Refrigerate until ready to serve