Broiled Sea Scallops With Fresh Coriander Salsa
|For the salsa|
|Tomatoes||1 1⁄2 Pound, seeded and coarsely chopped|
|Red bell pepper||1 Small, diced|
|Green bell pepper||1 Small, diced|
|Scallions||6 , minced|
|Garlic||1 Clove (5 gm), minced|
|Jalapeno||1 , seeded and minced|
|Minced coriander leaves||1⁄2 Cup (8 tbs) (Fresh Ones)|
|Fresh lime juice||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Sea scallops||1 1⁄2 Pound|
|Minced coriander leaves||2 Tablespoon (Fresh Ones)|
Make the salsa: In a bowl combine all the ingredients and chill the salsa, covered, until it is ready to serve.
The salsa can be made 1 to 2 hours ahead.
In a bowl toss the scallops with the olive oil, the lime juice, the coriander, the garlic, and salt and pepper to taste and arrange them in one layer in an oiled flameproof baking dish.
Broil the scallops under a preheated broiler about 6 inches from the heat for 7 to 9 minutes, or until they are opaque and firm to the touch.
Arrange the scallops on a plate and spoon the salsa around them.