
Marinated Scallop Brochettes with Roasted Tomatillo Salsa

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Scallops are at the top of my list of grilled seafood. Of course, they need to be big enough that they dont fall through the grate, so look for bay scallops or sea scallops that are at least 1 inch wide [never the tiny, rubbery calico scallops]. I am not a fan of skewering scallops, because the skewers have a tendency to rip the buttery flesh when you turn them.
ingredients
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serves: 4
24 large sea scallops (about 1 1/2 ounces each)
MARINADE:
3 tablespoons extra virgin olive oil
1 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
SALSA:
1 small yellow onion, cut crosswise into 1/2-inch slices
Extra virgin olive oil
8 medium tomatillos (about 1/2 pound total, husked and rinsed)
1 medium poblano chile
1/4 cup lightly packed fresh cilantro leaves and tender stems
1 medium garlic clove, crushed
1/2 teaspoon dark brown sugar
1/2 teaspoon kosher salt
Servings Per Recipe: 4
Amount per Serving
Calories: 376
- Total Fat: 15.9 g
- Saturated Fat: 2.8 g
- Trans Fat: 0 g
- Cholesterol: 104.6 mg
- Sodium: 771.2 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.8 g
- Sugars: 4.3 g
- Protein: 48.3 g
preparation

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