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Scallop Salsa

Ingredients
  Virgin olive oil 1 Tablespoon
  Sea scallops 8 Ounce
  Chipotle chilis en adobo 3
  Roma tomatoes 3 , seeded and diced
  Avocado 1 , peeled, pitted, and diced
  Cucumber 1⁄3 Cup (5.33 tbs), diced
  Lime juice 1 Tablespoon
Directions

Heat the olive oil in a saute pan or skillet and sear the scallops over high heat for 2 minutes, until cooked through.
Slice the scallops in half and then each half into quarters, and transfer to a mixing bowl.
Rinse the chipotles with water and julienne into thin strips.
Add to the mixing bowl together with the tomatoes, avocado, cucumber, and lime juice, and thoroughly combine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Ingredient: 
Scallop

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