Ingredients
- 1 1/2 cups olive oil
- 4 fresh jalapeno peppers, chopped
- 2 fresh poblano peppers, chopped
- 1 tablespoon crushed red pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon minced garlic
- 12 fresh scallops, cleaned
- 2 cups mango and roasted pepper salsa
- Fresh cilantro sprigs
Directions
Preheat the grill. Combine all the ingredients except the garlic in a saucepan over high heat. Cook stirring, for 4 minutes. Stir in the garlic and remove from the heat. Cool the mixture. Pour the mixture into a food processor. Puree the mixture until smooth. Refrigerate the sauce for 7 days. Place 4 scallops on each skewer. Marinate the skewers in the Piri Piri for 1 hour. Place the skewers on a hot grill and cook for 3 to 4 minutes on each side. Bast the skewers with the sauce, occasionally. Mound the salsa in the center of the plate. Place the skewers directly on top of the salsa. Garnish with fresh cilantro sprigs.
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