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Tomatillo Salsa Scallop Appetizers

Diet.Chef's picture
Ingredients
  Husked diced tomatillos 2⁄3 Cup (10.67 tbs)
  Diced jicama 2⁄3 Cup (10.67 tbs)
  Minced green onions 1⁄2 Cup (8 tbs)
  Lime juice 1⁄2 Cup (8 tbs)
  Minced fresh cilantro 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Olive oil 1 1⁄2 Teaspoon
  Minced shallot 1⁄2 Cup (8 tbs)
  Bay scallops 1 Pound
  Crushed ice 1⁄2 Cup (8 tbs)
  Tomatoes 3 Medium, each cut into 4 slices
  Bibb lettuce leaves 6 Large
Directions

Combine first 7 ingredients in a medium bowl.
Cover and chill 1 hour.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add shallot, and saute 2 minutes or until tender.
Add scallops, and saute 2 minutes or until scallops are opaque.
Add crushed ice to tomatillo mixture.
Immediately add scallop mixture to tomatillo mixture; stir well.
Cover and chill at least 2 hours.

Recipe Summary

Course: 
Appetizer
Method: 
Saute
Ingredient: 
Scallop

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