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Broiled Sea Scallops With Fresh Coriander Salsa

Ingredients
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
  Salt To Taste
  Sea scallops 1 1⁄2 Pound
  Minced coriander leaves 2 Tablespoon (Fresh Ones)
Directions

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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Tossed

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