Tomatillo Salsa Scallop Appetizers
|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)|
|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|
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.