Lime & Chipotle Scallops Recipe
Ingredients
| 8 ounces sea or bay scallops | ||
| Salad oil | 2 Teaspoon | |
| Shallots | 1/4 Cup (16 tbs), minced | |
| 1/4 teaspoon minced canned chipotle chiles in sauce; or 1/4 teaspoon crushed red pepper flakes | ||
| 1/4 cup each lime juice, distilled white vinegar, and water | ||
| Jicama | 4 Ounce | |
| Cilantro | 2 Tablespoon, minced | |
| Lime wedges | ||
Directions
Rinse and drain scallops.
If scallops are large, cut them into quarters.
Set aside.
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.
If scallops are large, cut them into quarters.
Set aside.
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.
Chef
