Grilled Scallops

We're bringing this one back from our Philly days, too. I wrapped scallops in roasted red pepper and seasoned with sea salt, pepper, and drizzled with olive oil. I grilled them on our indoor grill until opaque & splashed them with a little lemon juice & zest. We grilled polenta at the same time and ate our scallops with a simple green salad. Easy & light :)

Scallops with Sweet Cucumber and Mango Salsa

Makes 4 servings

Ingredients:

• 1 cup long-grain white rice (such as jasmine)
• 2 mangoes, cut into 1/2-inch pieces
• 2 Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces
• 1 tablespoon grated ginger
• 2 teaspoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1/2 cup fresh cilantro, chopped
• Kosher salt and pepper
• 1 1/2 pounds large sea scallops

Preparation:

Cook the rice according to the package directions.

Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 tablespoon of the oil, the cilantro, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside.

Rinse the scallops and pat them dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side. Divide among individual plates and serve atop the rice with the salsa.

Tip: Look for scallops that are translucent rather than stark white; they'll taste fresher. Some arrive in the store with the muscle still attached. A quick tug with your fingers before cooking will remove the muscle easily.

Source: Real Simple, September 2007