(adapted from The Thrill of the Grill by Chris Schlesinger and John Willoughby)
Rocotillo peppers originated in the Caribbean and resemble tiny pattypan squash. The peppers can be green, red, or gold and are typically used fresh in hot sauces and salsas. This dish can be served as an appetizer or a main course.
1 c. fresh green or red rocotillo chile peppers (or you can substitute your favorite hot pepper)
1 red onion
1 green bell pepper
1 red bell pepper
2 ripe mangoes
Juice of 3 oranges
1/2 c. pineappple juice
8 Tbls. lime juice (about 4-5 limes)
1/3 c. chopped cilantro
2 lbs. sea scallops
Salt and fresh black pepper
Dice the rocotillo pepper, onion, bell peppers and mangoes into small chunks. In a mixing bowl, combine these ingredients with all of the remaining ingredients, except the scallops and mix well. Let stand at room temperature.
Blanch the scallops in boiling water for 1 minute (otherwise they stick to the grill), drain, and pat dry. Sprinkle them with salt and pepper and place on skewers. Grill them over a medium hot flame until they are golden brown outside and opaque throughout (about 2-3 minutes per side).
Make a bed of relish on each plate and place the scallops on top.