Grilled Shellfish with Pineapple-Tomatillo Salsa

EDITED TO ADD: WE DID NOT USE A BBQ! THIS WAS DONE ON A GRILL PAN INSIDE!

Do those grill-marks inspire bitter jealousy? I probably shouldn't tell you last weekend was 75° and sunny; I can feel your bitterness from across the Internet. Not to worry, if I told you what our monthly rent was, you'd likely take your weather-envy right back.

Living in Southern California means year-round fresh produce, summery days sprinkled over "winter", and being able to snowboard in the morning, drive home, throw on a sundress, and head out for afternoon cocktails. It's pricey out here, but it sure is nice having all these options.

We could have grilled outdoors, but we wanted to see how this would work on our new cast-iron grill pans. Our temperate-climate readers are stuck indoors with their grills either garaged, or buried in snow. Either way, grilling outside at low temperatures is impossible, and a grill pan presents the perfect way to get that summer-grilled taste when the weather just won't allow. Added bonus: flip it over and use the smooth side for the perfect cooktop!

We sprinkled our tender scallops and handful of prawns with a touch of home-ground chili and served them over a bright citrusy rice, then finished it off with the smoky sweetness of a rough-chopped roasted pineapple-tomatillo salsa. If you haven't tried grilled avocado, it's a delightful way to bring out its buttery flavor and add a dose of heart-healthy fat. Grilled pineapple really pushes this dish over the edge. Really. Is there a better flavor? Anything sweeter? Sunnier? I didn't think so. Put a little summer on your plate and a smile on your face.

Serves 2
INGREDIENTS:

• 4 dry large diver scallops
• 8 shrimp, split down the middle, deveined, shell in tact
• 1 avocado, halved, pitted (skin left on!)
• 1 Tbsp olive oil
• 5 cloves garlic, peeled
• 5 tomatillos, husks removed, rinsed
• 2 thick wedges or rounds pinneapple
• 1 jalapeno, seeded and halved
• 1/2 cup jasmine rice
• 3/4 cup water
• juice of 2 limes
• handful cilantro, minced
• chili powder or ground chili*
• cooking spray

DIRECTIONS:

1. Cook rice in rice cooker or pot (check your rice package for instructions)
2. Toss rice with 1 lime's juice and minced cilantro, keep warm
3. Heat 1 Tbsp olive oil in pan over medium high heat. Add tomatillos to pan (whole). Cover and roast in pan, shaking occasionally, about 5-7 minutes or until lightly blackened. Remove and dice.
4. Sprinkle seafood with chili, set aside.
5. Heat griddle pan or outdoor grill (or regular cast iron or nonstick pan) over medium high
6. Coat pan with spray oil or cooking spray.
7. Arrange garlic, jalapeno (cut side down), avocado halves (cut side down), and pinneapple on grill pan and cook, turning everything but avocado occassionally. (Keep avo cut side down). When grill marks appear on all sides, remove items and set aside.
8. Mince garlic and jalapeno. Toss with tomatillos and lime juice.
9. Plate rice, top with shrimp, scallops, salsa and serve with avocado and pineapple alongside.

Ground Chilis: We like to make a small batch of scorching hot ground chilis for times when chili powder just doesn't cut it. It's super easy! Grab a handful of dried chilis at your market and blitz them in a spice grinder, coffee grinder (that's what we use), or food processor and voila - dangerously hot chili powder!