Charred Scallops with Fresh Green Salsa

Scallops are one of those foods that cook in the time it takes to set the table. A hot grill gives them a light char on the outside while the inside stays sweet and tender, so the main job is not to overthink it. Pat them very dry before the oil goes on. Wet scallops steam instead of browning, and you lose that lovely caramel edge.

The salsa is the part I keep coming back to. Tomatillos are the base here, and they are a bit tangier and firmer than a ripe tomato, so they hold their shape when diced and stirred with lime. The zucchini adds a soft, mild crunch, and a small jalapeño brings heat without taking over. If you like it sharper, leave a few seeds in the pepper. If you want it gentler, scrape them all out.

Scallops also have a food fact worth knowing: the little tab on the side is a tough muscle the scallop uses to stay attached to its shell, and most cooks remove it before cooking. If your fish counter has already done this, you are set. Dry sea scallops are generally the better choice because they sear more evenly than the wet kind that have been soaked in a preservative solution.

For leftovers, the salsa keeps in a covered container in the fridge for a day or so. It will get a bit more liquid as it sits, so drain off any pooled juice before spooning it over anything. Leftover scallops are best eaten cold the next day, sliced over greens, rather than reheated, which tends to make them rubbery.

To make a fuller meal, serve the scallops with a simple side that can take a squeeze of lime. A bowl of Chipotle Lime Slaw with Toasted Pecans fits the same bright flavors, and a spoonful of Sweet and Spicy Mango Salsa on the side makes a nice second salsa if you want more color on the plate.