Grilled Scallops With Rocotillo Mango Relish - Rhp Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Sea scallops,
2 each: Mangoes, cut into small dice
1 cup: Rocotillo, seeded & diced OR
1/2 cup: Fresh orange juice,
1 cup: Fresh red pimento, OR -
1/2 cup: Pineapple juice,
1 cup: Red bell peppers,
1/2 cup: Fresh lime juice,
1 small: Red onion, cut into small
1/4 cup: Cilantro (fresh coriander),
-dice,
-chopped,
1 each: Jalapeno, seeded & cut into
Freshly ground black pepper,
-small dice,
-and salt to taste,
Directions:
Place the scallops on skewers and grill over a medium-hot fire
until they are golden brown outside and opaque inside (about 2 to 3
minutes per side). In a mixing bowl; combine the remaining
ingredients into an uncooked relish. Serve the scallops on a bed of
relish seasoned with salt and pepper.
From Chris Schlesinger of the East Coast Grill, in
_Red Hot Peppers_, Jean Andrews, 1993 MacMillan Publishing
ISBN 0-02-502251-2 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 11-06-95
Source from luhu.jp
until they are golden brown outside and opaque inside (about 2 to 3
minutes per side). In a mixing bowl; combine the remaining
ingredients into an uncooked relish. Serve the scallops on a bed of
relish seasoned with salt and pepper.
From Chris Schlesinger of the East Coast Grill, in
_Red Hot Peppers_, Jean Andrews, 1993 MacMillan Publishing
ISBN 0-02-502251-2 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 11-06-95
Source from luhu.jp