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Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts, sent us this recipe, which was published in an early issue of Chile Pepper magazine. The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops. From the article Mango Madness!
Ingredients
1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles
1 small purple onion, diced
1 green bell pepper, stemmed, seeded and diced
1 red bell pepper, stemmed, seeded and diced
2 ripe mangos, peeled and diced
Juice of 3 oranges
1/2 cup pineapple juice
Juice of 4 limes
1/4 cup chopped cilantro
2 pounds sea scallops
Water
Salt and freshly ground black pepper to taste
Instructions
To make the relish, in a bowl combine all the ingredients, except the scallops, water, salt, and pepper and mix well.
Blanch the scallops in boiling water in a saucepan for 2 1/2 minutes. Drain, pat dry, and sprinkle with the salt and pepper.
Thread the scallops on skewers and grill over a medium hot fire until they are golden brown on the outside and opaque throughout, about 2 to 3 minutes per side.
Make a bed of the relish on each plate and place the scallops on top and serve.
| Servings |
| 4 |
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Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts, sent us this recipe, which was published in an early issue of Chile Pepper magazine. The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops. From the article Mango Madness! Ingredients1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles InstructionsTo make the relish, in a bowl combine all the ingredients, except the scallops, water, salt, and pepper and mix well.
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