I wanted to combine a few of my favourite flavours: grilled scallops and a fire roasted vegetable salsa with fresh basil and lime. I made some baked tortilla chips to serve it on.

1/2 lb scallops, cleaned
sea salt and pepper
1 tsp vegetable oil
2 limes

Skewer scallops and season. rub with a little vegetable oil to prevent sticking
Grill until just cooked, 2 minutes on each side and remove from heat
Cut limes in half and place on grill as well, cut side down. Remove with scallops

2 sweet peppers
6 small tomatoes
1 sweet onion
1 tbsp balsamic vinegar
2 tbsp olive oil

Halve peppers, slice onion, and leave tomatoes whole.
Toss with olive oil and vinegar
Grill until softened and set aside

Dice vegetables and scallops, and toss together along with any juices
Squeeze limes into mixture

Chop until fine and add:
1/2 bunch basil

Season to taste

Serve with fresh tortilla chips