0.0 – 0 reviews • Scallop Recipes
| Total: |
1 day 2 hr 15 min |
| Prep: |
1 day 2 hr |
| Cook: |
15 min |
| Yield: |
4 servings |
| Total: |
1 day 2 hr 15 min |
| Prep: |
1 day 2 hr |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 1 pound fresh scallops
- 1 cup fresh lime juice
- 1/2 cup fresh orange juice
- 3 tablespoons diced red onion
- 2 tablespoons diced serrano peppers
- 3 tablespoons diced cachucha peppers
- 2 tablespoons olive oil
- 1/2 pound tomatillos
- 1/2 pound Roma tomatoes
- 1 red onion
- 1 jalapeno pepper
- 1/2 cup lime juice
- 1 teaspoon truffle oil
- 1 bunch cilantro
- Salt and pepper, to taste
Instructions
- Place all the ingredients in a non- reactive container and keep cold in the refrigerator for 24 hours. Remove from the refrigerator and drain all the liquid and set aside.;
- Sauce: In a saute pan with tablespoon of oil, bring up to high heat and add the first 4 ingredients. Toss until they are blackened. Let cool and in a food processor, place all blackened vegetables and remaining ingredients and pulse to medium chop the vegetables. Toss well and chill. Fold scallops into mixture and serve.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
237 |
| Total Fat |
9 g |
| Saturated Fat |
1 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
4 g |
| Sugar |
10 g |
| Protein |
16 g |
| Cholesterol |
27 mg |
| Sodium |
977 mg |
| Serving Size |
1 of 4 servings |
| Calories |
237 |
| Total Fat |
9 g |
| Saturated Fat |
1 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
4 g |
| Sugar |
10 g |
| Protein |
16 g |
| Cholesterol |
27 mg |
| Sodium |
977 mg |