Grilled Sea Scallops with Corn and Pepper Salsa

For the Salsa:

12 medium tomatillos, roughly chopped

1 jalapeno

2 large ears corn kernels

2 sweet red bell peppers, or a combo, finely diced

1 small red onion, finely diced

2 TBS lime juice

Salt tt

For the Scallops

12 large sea scallops

Salt & pepper tt

EVOO

1. For salsa — blend tomatillos and jalapeno to a puree. Stir in corn, peppers, onion, lime juice, salt
2. For scallops — coat with oil and salt and pepper. Grill 3 min. per side.
3. Serve scallops with salsa.