Recipe - Grilled Dill Steak

SALSA
15 Tomatillos; husk removed and
minced
One half bn Cilantro; roughly chopped
1 Ear of corn; roasted on the
grill and shucked
4 Serrano chilies; roasted and
deseeded
1 small Spanish onion
1 teaspoon Olive oil
One half Cucumber; peeled
Water; (if needed)
6 Limes ; Juice of
6 ounce Patron tequilla

SCALLOPS
16 Jumbo diver scallops;
removed from shell
Salt and pepper

QUENCH SHOW #Q1A03

(Courtesy of JUdson Grill)

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 23 hours.

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

Place salsa mixture on top of scallops and serve.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 04, 1998