Name: Grilled Scallops with Charred Tomatoes and Salsa Verde
Ingredients: 12 large day boat scallops; cleaned and muscles removed 1 pint yellow pear tomatoes; halved 1 pint red pear tomatoes; halved 8 oz baby arugula Lemons for juice Olive oil to taste Fine sea salt and white pepper to taste 4 tomatillo; husk removed; rinsed and roughly chopped 1 whole avocado; skin and pit removed 1 tbsp lime juice 1/2 jalapeno (with seeds) 1/4 cup cilantro leaves 1 clove garlic peeled 1 tbsp extra virgin olive oil Fine sea salt to taste