Celebrate summer with sea scallops cooked on the grill with refreshing mango, corn and fresh vegetable Thai Salsa.
Serves 4; from restaurant Bangkok Joe's
Thai Salsa
3 Thai finger peppers or other hot peppers, add more or less depending on desired heat and type of pepper
3 cloves of garlic
3/4 cup fish sauce
1 cup fresh-squeezed lime juice
1/4 cup sugar
1 ear of corn
1/2 cup fresh mango, diced
1/2 cup red onion(s), diced
1/2 cup tomato(es), diced
1 tablespoon scallion(s), chopped
1 tablespoon cilantro, chopped
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Chop peppers and garlic. Mix with fish sauce, lime juice and sugar in a small bowl. Set aside.
Heat a grill. Shuck one ear of corn and grill it. Cut 1/2 cup of the kernels off the ear of corn and combine in a separate bowl with mango, onion, tomatoes, scallions and cilantro. Add ½ cup of pepper-garlic sauce. |
Scallops
1 pound large sea scallops
salt and pepper
canola oil
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Season scallops with salt and pepper to taste. Brush grill with canola oil and grill the scallops until nicely browned. Arrange scallops on the center of plates and ladle some of the Thai salsa on each serving. |
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