Grilled Sea Scallops With Corn and Pepper Salsa
- Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
- Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
- Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
- When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It’s O.K. to lift an edge to peek, but don’t try to turn the scallops until they have colored well or they’ll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
- Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.
FOR THE SALSA:
12 medium tomatillos, husks removed, roughly chopped (about 1 cup)
1 jalapeño, seeds and veins removed to lessen heat if desired
2 large ears fresh sweet corn, kernels removed (about 1 1/2 cups)
2 medium sweet red bell peppers, or a mixture of colors, finely diced
1 small red onion, finely diced
2 tablespoons lime juice
Salt to taste
FOR THE SCALLOPS:
12 large sea scallops (about 1 1/2 pounds)
Salt and pepper
2 tablespoons extra-virgin olive oil
Lime wedges, for garnish
Cilantro sprigs, for garnish