Lime & Chipotle Scallops
|Sea scallops||8 Ounce|
|Salad oil||2 Teaspoon|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Minced canned chipotle chiles in sauce/Crushed red pepper flakes||1⁄4 Teaspoon|
|White distilled vinegar||1⁄4 Cup (4 tbs)|
|Minced cilantro||2 Tablespoon|
Rinse and drain scallops.
If scallops are large, cut them into quarters.
Heat oil in a medium-size frying pan over medium heat.
Add shallots and chiles; cook, stirring, until shallots are soft (about 3 minutes).
Stir in lime juice, vinegar, and water; bring to a boil over high heat.
Add scallops, reduce heat, cover, and simmer until scallops are just opaque in center; cut to test (about 2 minutes).
With a slotted spoon, transfer scallops to a bowl.
Boil pan juices over high heat until reduced by half (about 3 minutes), then pour over scallops.
Cover and refrigerate until cool (at least 1 1/2 hours) or for up to 8 hours.
Just before serving, peel jicama and cut into 1/4-inch-thick matchstick pieces.
Gently mix jicama with scallops and spoon into 2 shallow bowls; distribute liquid evenly between bowls.
Garnish with cilantro and lime wedges.