Grilled Scallops with a Rocotillo Mango Relish

Grilled Scallops with a Rocotillo Mango Relish

Dave DeWitt Recipes Leave a Comment

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!

Ingredients

1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles
1 small purple onion, diced
1 green bell pepper, stemmed, seeded and diced
1 red bell pepper, stemmed, seeded and diced
2 ripe mangos, peeled and diced
Juice of 3 oranges
1/2 cup pineapple juice
Juice of 4 limes
1/4 cup chopped cilantro
2 pounds sea scallops
Water
Salt and freshly ground black pepper to taste

Instructions

To make the relish, in a bowl combine all the ingredients, except the scallops, water, salt, and pepper and mix well.

Blanch the scallops in boiling water in a saucepan for 2 1/2 minutes. Drain, pat dry, and sprinkle with the salt and pepper.

Thread the scallops on skewers and grill over a medium hot fire until they are golden brown on the outside and opaque throughout, about 2 to 3 minutes per side.

Make a bed of the relish on each plate and place the scallops on top and serve.

The Lawyer's Testicle Tree

Avocado Madness!

Dave DeWitt Cooking with Chiles, Fired-Up Fruits, In the Kitchen with Chile Peppers Leave a Comment

by Dave DeWitt Don’t believe all those people who tell you avocado is a vegetable, because it’s not.  It’s a fruit just like mangos, pears, tomatoes, chiles, and apples.  It just happens to pair well with some vegetables like lettuce, especially in salads, so that’s why people think it’s a veggie.  It’s one of my favorite fruits, along with mangos …

Mulberry Madness!

Fiery Foods Manager Fired-Up Fruits Leave a Comment

  By Dave DeWitt Recipes: Sweet-Hot Mulberry Jam Chicken with Chipotle-Mulberry Barbecue Sauce Grilled Lamb Chops with Mulberry Salsa Country Cobbler Mulberry Ice Cream During the late spring and early summer there are certain specific destinations I go to on my long walks in the South Valley of Albuquerque: fruiting mulberry trees. I carry along a plastic bag and spend …

Chiles and Chocolate

Chiles and Chocolate

Fiery Foods Manager Chile History, Sweet Heat Leave a Comment

by Dave DeWitt The culinary mating of hot chiles and chocolate was unforgettably revealed to me in the mercado in Oaxaca, where the molinos–grinding mills–in adjacent stalls were processing cacao beans in one stall and mole paste with chiles in the other. In this ancient city, I had this sudden epiphany that, in prehistoric times, ancient cooks would have naturally …