1/2 cup finely
chopped red onion
3/4 teaspoon salt
1 large tomato, seeded and chopped
4 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons chopped fresh dill
1 1/2 pounds bay scallops or sea scallops (tough muscle removed
from side of each if necessary)
Vegetable oil for brushing grill
Prepare grill for
For Dilled Salsa:
Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain.
Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon
salt and let stand 20 minutes. Drain salsa in a sieve, discarding liquid,
then stir in dill.
Pat scallops dry and season with salt and pepper. Grill scallops in 2
batches on lightly oiled grill rack, turning once, until just cooked through,
4 to 5 minutes. Or you may grill scallops in an oil sprayed nonstick grill
pan over high heat.