Grilled Scallops with Tomato-Onion Relish
| 1/2 | c. finely chopped red onion | 3/4 | tspn. salt |
| 1 | large tomato, seeded and chopped | 4 | tspn. red-wine vinegar |
| 1 | tspn. sugar | 2 | Tbls. chopped fresh dill |
| 24 | sea scallops (1-1/2 lb) | | Vegetable oil for brushing grill |
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Prepare grill for cooking. Soak onion in 1 c. water with 1/2 teaspoon salt for 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, 4-5 minutes. Serve scallops with relish.
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