Grilled Scallops with Tomato Onion Relish

Personal reaction: also fantastic. lighter than the burgers. loved the onion and tomato. always like scallops. And thanks to the fish place on Washington we can walk 1.5 blocks and get fresh fish whenever we want it. They are helpful with advise. Also good as leftovers.


1/2 cup finely chopped red onion
3/4 teaspoon salt
1 large tomato, seeded and chopped
4 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons chopped fresh dill
24 sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
Vegetable oil for brushing grill

preparation

Prepare grill for cooking.

Make relish:
Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain. Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid, then stir in dill.

Cook scallops while relish is standing:
Pat scallops dry and season with salt and pepper. Grill scallops in 2 batches on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes.

Serve scallops with relish.

Cooks' notes:
Scallops can be grilled in a hot lightly oiled well-seasoned ridged grill pan over high heat. To serve as an hors d'oeuvre, top each scallop with 1 teaspoon relish.