GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA

Yield: 4-6 servings Time: 30 minutes

Ingredients: For the salsa:

12 medium tomatillos, husks removed, roughly chopped (about 1 cup) 1 jalapeño, seeds and veins removed to lessen heat if desired 2 large ears fresh sweetcorn, kernels removed (about 1 1/2 cups) 2 medium sweet red bell peppers, or a mixture of colours, finely diced 1 small red onion, finely diced 2 tbsp lime juice Salt to taste

For the scallops:

12 large sea scallops (750g) Salt and pepper 2 tbsp extra-virgin olive oil Lime wedges, for garnish Coriander sprigs, for garnish

Preparation:

1. Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan). 2. Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt. 3. Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning. 4. When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It is OK to lift an edge to peek, but do not try to turn the scallops until they have coloured well or they will stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through. 5. Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.