Grilled Scallops with a Rocotillo Mango Relish
Wednesday, 01 August 2012
Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts, sent us this recipe, which was published in an early issue of Chile Pepper magazine. The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops. From the article Mango Madness!
At a glance
1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles
To make the relish, in a bowl combine all the ingredients, except the scallops, water, salt, and pepper and mix well.