Grilled Diver Scallops with Tomatillo Corn Salsa and Patron

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4 Serrano chilies; roasted and
15 Tomatillos; husk removed and
1 ts olive oil
6 oz Patron tequilla
1/2 Cucumber; peeled
Water; (if needed)
1/2 bn Cilantro; roughly chopped
Salt and pepper
1 Ear of corn; roasted on the
1 sm Spanish onion
16 Jumbo diver scallops;
6 Limes ; Juice of

Original recipe makes 1 Servings



QUENCH SHOW #Q1A03 (Courtesy of JUdson Grill) To make the salsa, place onion in a roasting pan with the olive oil with the skin on and roast at 325 degrees until tender all the way through. Let cool. Remove outer skin and slice thin. Take remaining ingredients and toss together in a bowl. Let marinate 2-3 hours. Season the scallops with salt and pepper. Cook on the grill for 2 minutes per side. Place salsa mixture on top of scallops and serve. Yield: 4 servings Posted to recipelu-digest by molony on Mar 04, 1998

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