Ingredients:
+ 5 tbsp Oliovera Piquant Jalapeño evoo
+ 3 tbsp Oliovera Blood Orange vinegar
+ 1 1/2 lb. scallops (10-15 pcs.)
+ 4-5 scallions, thinly sliced
+ 4-5 garlic cloves, finely chopped
+ 1/2 fresh green Jalapeño pepper, seeded and finely chopped
+ 2 tbsp finely chopped fresh cilantro
+ 1/2 lime
+ salt & pepper
+ lime wedges, to serve
Directions:
1. Heat 3 tbsp. evoo in a large, heavy-bottomed skillet.
2. Add scallops and cook until they become opaque.
3. Remove scallops with a slotted spoon.
4. Add the remaining oil + vinegar in the skillet, then toss in the scallions + garlic and cook over low-medium heat.
5. Return the scallops in the skillet.
6. Remove skillet from heat and add the fresh Jalapeño pepper and cilantro.
7. Squeeze in the lime juice.
8. Season to taste with salt and pepper.
9. Serve scallops immediately with lime wedges on side.
- See more at: http://oliovera.com/recipes/pan-fried-scallops-mexicana-recipe
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