NEW ORLEANS RESTAURANTS & FOOD - Recipes

Grilled Diver Scallops With A Pineapple Cilantro & Pink Peppercorn Salsa

Serves 4

16 large scallops
1/2 fresh pineapple, diced fine
1 Tbsp. pink peppercorns
1 Tbsp. coriander seeds
2 shallots, chopped fine
2 limes, juiced
4 Tbsp. virgin olive oil
1/2 bunch fresh cilantro, chopped at the last minute
salt and pepper

• The day before, mix together the pineapple, pink peppercorns, coriander seeds, lime juice, olive oil, salt and fresh, ground white pepper. About five minutes before serving, add the raw shallots and fresh chopped cilantro.
• For the scallops, salt and pepper (fresh ground, white) all sides of the scallops, and cover all sides with a small amount of olive oil. On a very hot grill, cook the scallops 2 1/2 minutes on each side. Do not close the top. Keep the scallops a nice medium rare (overcooked scallops are terrible!)
• Cover each scallop with one half a tablespoon of the pineapple salsa. Keep the salsa as cold as possible. The fun of this dish is the hot-cold, sweet-acid sensation.
• Lesser quality scallops are soaking in juice – if these are the only ones available let them dry on a towel several minutes ahead of time.

Recipe courtesy of Chef Bob Waggoner, The Charleston Grill in the Charleston Place Hotel.