Ingredients:

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