Grilled Sea Scallops with Roasted Corn, Sweet Bell Pepper, Pineapple Relish

Published 9:42 am Thursday, May 22, 2014

By Staff Reports

Scallops

8 fresh sea scallops, cleaned

Kosher salt and black pepper

Relish

1 cup roasted corn kernels

1/3 cup diced red bell pepper

1/2 cup medium diced fresh pineapple

1/4 cup diced red onion

2 tablespoons chopped cilantro

1 teaspoon chopped garlic

2 tablespoons olive oil

1 tablespoon cider vinegar

Preheat broiler or grill and set oven to 350. Season the scallops on both sides with salt and pepper and grill both sides of the scallops for one minute, finish in a 350 degree oven for 8-10 minutes.

Combine the ingredients for the relish in a small bowl and toss well to combine, season to taste with salt and pepper. Serves 4 people.

Executive Chef Scott McCue,

Cypress Bayou Casino Hotel