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Vermont Kitchen Supply

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Grilled Scallops with Tomato-Onion Relish

Grilled Scallops with Tomato-Onion Relish

Active time: 25 min     Start to finish: 45 min

1/2 cup finely chopped red onion
3/4 teaspoon salt

1 large tomato, seeded and chopped
4 teaspoons red-wine vinegar

1 teaspoon sugar

2 tablespoons chopped fresh dill
24 sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary

Vegetable oil for brushing grill

Prepare grill for cooking. (Also works well on a lightly oiled ‘panini grill’ or ‘grill pan’)

Make relish: 
Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain. Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid, then stir in dill.

Cook scallops while relish is standing: 
Pat scallops dry and season with salt and pepper. Grill scallops in 2 batches on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes.

Serve scallops with relish. Serving them on a bed of greens or raddichio makes a nice presentation.

To serve as an hors d'oeuvre, top each scallop with 1 teaspoon relish.

Makes 4 main-course or 24 hors d'oeuvres servings.