Recipe for Grilled Diver Scallops with Tomatillo Corn Salsa and Patron

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
	SALSA ----------------
15 x	Tomatillos, husk removed and diced
1/2 bn	Cilantro, roughly chopped
1 x	Ear of corn, roasted on the grill and shucked
4 x	Serrano chilies, roasted and deseeded
1 sm	Spanish onion
1 tsp	Olive oil
1/2 x	Cucumber, peeled
	Water, (if needed)
6 x	Limes , Juice of
6 oz	Patron tequilla
	----------------- SCALLOPS ----------------
16 x	Jumbo diver scallops, removed from shell

Instructions:

Instructions: To make the salsa, place onion in a roasting pan with the olive oil with the skin on and roast at 325 degrees until tender all the way through. Let cool. Remove outer skin and slice thin. Take remaining ingredients and toss together in a bowl. Let marinate 2-3 hours.

Season the scallops with salt and pepper. Cook on the grill for 2 minutes

Place salsa mixture on top of scallops and serve.

Yield: 4 servings

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