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If using wooden skewers, soak skewers in water for at least 30 minutes. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Thread four scallops onto two 10-inch skewers that are parallel to each other, leaving 1/4 inch between each scallop. Repeat with the remaining scallops and skewers to get four sets of skewers; place on a tray. Brush scallops with olive oil and sprinkle evenly with ground ancho and paprika. Cover and chill for 30 minutes.
Meanwhile, combine tomatillos, onion, cilantro, jalapeño, lime juice, garlic, cumin and salt in a food processor or blender. Cover and process until the consistency of a chunky sauce. Set aside.
For a charcoal grill, grill scallops on the rack of an uncovered grill directly over medium-hot coals for 2 to 3 minutes or until scallops are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place scallops on grill rack over heat. Cover and grill as directed.)
To serve, spoon salsa onto serving plates. Top with skewers and sprinkle with cheese.