15 fresh sea scallops, muscle removed
½ pineapple, sliced into thin 2-inch pieces
Salt and pepper to taste
1 pound tomatillos
½ white onion chopped
¼ cup cilantro chopped
¼ cup parsley chopped
2 limes juiced
Heat grill on medium-high heat.
Prepare salsa verde by broiling or grilling the tomatillos until soft and smoky, about 10 minutes. Place tomatillos, jalapeno, onion, herbs, and limes in food processor or blender until smooth. Add a heavy drizzle of olive oil, and salt and pepper. Place aside.
Pat scallops completely dry, and keep cold in fridge until ready to cook.
Sprinkle olive oil on each side of scallop and grill about 2 minutes on each side, until grill marks appear. Do the same with the pineapple, which will become sweet and almost caramelized.
Once complete, serve scallops and pineapple with salsa verde, and sprinkles with salt and pepper. Add togrilled tortillas for tacos, or over quinoa as an entrée.
*Recipe and photo by Emily Sundberg