Grilled Diver Scallops With Tomatillo Corn Salsa

Course :	Grilling
From:	HungryMonster.com
Serves:	4

Ingredients:

15	medium	tomatillos -- husk removed
1/2	bunch	cilantro -- roughly chopped
1	medium	corn ear -- roasted on the grill and shucked
4	medium	serrano chilies -- roasted and deseeded
1	small	Spanish onion
1	teaspoon	olive oil
1/2	medium	cucumber -- peeled
1/2	Cup	water -- (if needed)
6	medium	limes -- juice of
6	ounces	patron tequila
		---for the scallops---
16	jumbo	jumbo diver scallops removed from shell
1	teaspoon	salt and pepper

Preparation:

To make the salsa, place onion in a roasting pan with the olive oil with the skin on and roast at 325 F until tender all the way through. Let cool. Remove outer skin and slice thin. Take remaining ingredients and toss together in a bowl. Let marinate 2-3 hours. Season the scallops with salt and pepper. Cook on the grill for 2 minutes per side. Place salsa mixture on top of scallops and serve. For the salsa: