Grilled Scallops with Grilled Summer Salad – Burlap & Barrel

Ingredients

• 1 pint fresh cherry tomatoes, halved
• ¼ medium red onion, diced
• ½ jalapeño (or other green pepper of choice), diced
• ½ tsp Sun-Dried Tomato Powder
• 3 ears corn, husked
• Extra-virgin olive oil
• 1 mango, halved from the pit and carefully scored in a small diamond pattern (optional)
• 1 handful cilantro, roughly chopped
• 1 large lime, halved
• Black Lime & Chili Salt, to taste
• 8 large sea scallops, cleaned with side muscles removed
• Skewers, soaked in water as directed (optional)
• Salt, to taste
• Ground Zanzibar Black Peppercorns, to taste