Grilled Scallops with Pepper Citrus Salsa
By The Gourmet Farm Girl
1 pound Sea Scallops
3-4 tablespoons melted butter
salt to taste
1 half of a fresh orange
1/2 cup fresh pineapple (chopped)
1 medium size ripe tomato (chopped)
1/2 cup onions (chopped)
3 tablespoons mined fresh parsley
2-3 sprigs fresh mint (optional)
1 tablespoon dried chili pepper flakes
or 1-2 tablespoons fresh chillies
1/2 teaspoon salt
Salsa is best when made ahead; store in refrigerator up to 24 hours
In a medium size mixing bowl chop onions, tomatoes and pineapple; add the juice and zest from the lemon, lime and orange. Gently stir in the parsley, add salt and peppers; toss mint sprigs into salsa; place in an airtight container and chill. Toss salsa several times while chilling and before serving.
Drizzle some of the melted butter on scallops and salt; grill scallops at 425 degrees for 3-4 minutes on both sides; brushing with the additional melted butter. Scallops should be opaque when done.
Plate scallops on a bed of lettuce leaves or shredded cabbage and top with the Citrus Salsa. Serve immediately.