Ingredients

• 8  10- to 12-inch bamboo skewers
• 16  fresh sea scallops (1-1/2 to 2 pounds total)
• 1  tablespoon olive oil
• 1/2  teaspoon ground ancho chile pepper
• 1/2  teaspoon smoked paprika
• 1  11- to 12-ounce can tomatillos, rinsed and drained
• 1/3  cup coarsely chopped red onion
• 1/3  cup lightly packed fresh cilantro
• 1  small fresh jalapeno pepper, seeded and cut up
• 1  tablespoon lime juice
• 4  large cloves garlic, halved
• 3/4  teaspoon ground cumin
• 1/4  teaspoon salt
• 4  ounces queso fresco cheese, crumbled (1 cup)

Directions

1. Soak bamboo skewers in enough water to cover for 1 hour. Rinse scallops with cold water; pat dry with paper towels. Thread 4 of the scallops onto 2 skewers* that are parallel to each other, leaving 1/4 inch between each scallop. Repeat with remaining scallops and skewers to get 4 sets of skewered scallops. Brush scallops with olive oil and sprinkle with ancho chile pepper and smoked paprika. Place on a tray; cover and chill for 30 minutes.

2. Meanwhile, in a food processor or blender combine tomatillos, onion, cilantro, jalapeno pepper, lime juice, garlic, cumin, and salt. Cover and process or blend until consistency of a chunky sauce.

3. For a charcoal grill, place 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 above.)

4. To serve, spoon salsa onto serving plates. Top with skewers and sprinkle with cheese. Makes 4 main-dish or 8 appetizer servings.

* Threading the scallops onto 2 skewers helps keep them from rolling around and falling off the skewers when grilled.