Message from Maggie:  This recipe is one of my mother in laws. She likes to use this to cover fresh grilled scallops when we are in Martha’s Vineyard. It can also be used on any white fish.  Here I served the relish on grilled scallops with my risotto, spiralized carrots and yellow squash, and a simple salad.

Ingredients:

• 1 cup onion finely chopped
• 2 cups water
• 1.5 teaspoons salt
• 2 large Roma tomatoes chopped
• 8 teaspoons balsamic vinegar
• 2 teaspoons sugar
• 4 tablespoons fresh basil chopped
• 24 large scallops or 1 large (2 pound) piece of fish

Instructions:

1. Prepare grill.
2. Soak onion in 1 teaspoon salt and 2 cups water for 15 minutes.
3. Drain water from onion.
4. Stir together onion, tomato, vinegar, sugar, and remaining 1/2 teaspoon salt to make a relish.
5. Drain relish and add basil.
6. Pat scallops or fish dry.
7. Brush with olive oil.
8. Lightly salt and pepper the seafood.
9. Grill seafood until cooked through.
10. Remove seafood from grill and cover with relish.

Photographs:

Allergies:

• This recipe is dairy free.
• This recipe is gluten free.
• This recipe is pescatarian.

Serves 8