Grilled Scallops with Cilantro-nectarine Salsa
By Tested and perfected in the Sur la Table kitchen
Grilled Scallops with Cilantro-nectarine Salsa
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 2 medium shallots, peeled and minced
- 2 large ripe nectarines, pitted and finely diced
- 1 small red bell pepper, finely diced
- ½ jalapeño chile, minced
- 2 tablespoons lime juice
- 2 tablespoon minced cilantro
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola or vegetable oil for grill
- 1 pound large sea scallops, abductor muscles removed
- 2 lemons, cut into wedges
To create perfectly seared scallops every time, pat dry the scallops to remove any excessive moisture and have a hot skillet or grill surface oiled and ready. Season scallops and place on grill; do not touch them until dark grill marks develop and the scallops naturally release from the grill.
To prepare salsa: Transfer the minced shallot in to a fine-mesh strainer and rinse under running water to remove any sharpness. Drain well, transfer to a medium bowl, and add nectarines, bell pepper, jalapeño, lime juice, and cilantro. Taste and adjust seasoning with salt and pepper and set aside.
To cook scallops: Prepare a medium-high charcoal fire, preheat a gas grill to medium-high, or heat a large grill pan over medium-high heat. Brush the pan with a thin coating of oil using a silicone pastry brush.
Pat scallops dry and season with salt and pepper; place scallops on the grill and cook without turning until seared and they easily release from the grill, 2 to 3 minutes. Turn over and finish cooking, 1 to 2 minutes more.
To serve: Divide the cooked scallops between 4 warmed plates. Spoon the cilantro-nectarine salsa over the top of the scallops, place lemon wedges on the side and serve immediately.
To prepare salsa: Transfer the minced shallot in to a fine-mesh strainer and rinse under running water to remove any sharpness. Drain well, transfer to a medium bowl, and add nectarines, bell pepper, jalapeño, lime juice, and cilantro. Taste and adjust seasoning with salt and pepper and set aside.
To cook scallops: Prepare a medium-high charcoal fire, preheat a gas grill to medium-high, or heat a large grill pan over medium-high heat. Brush the pan with a thin coating of oil using a silicone pastry brush.
Pat scallops dry and season with salt and pepper; place scallops on the grill and cook without turning until seared and they easily release from the grill, 2 to 3 minutes. Turn over and finish cooking, 1 to 2 minutes more.
To serve: Divide the cooked scallops between 4 warmed plates. Spoon the cilantro-nectarine salsa over the top of the scallops, place lemon wedges on the side and serve immediately.