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Lime & Chipotle Scallops Recipe
|Sea scallops||8 Ounce|
|Salad oil||2 Teaspoon|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Minced canned chipotle chiles in sauce/Crushed red pepper flakes||1⁄4 Teaspoon|
|White distilled vinegar||1⁄4 Cup (4 tbs)|
|Minced cilantro||2 Tablespoon|
Calories 189 Calories from Fat 54
% Daily Value*
Total Fat 6 g9.3%
Saturated Fat 0.34 g1.7%
Trans Fat 0.1 g
Cholesterol 37.4 mg12.5%
Sodium 197.4 mg8.2%
Total Carbohydrates 12 g4%
Dietary Fiber 3.6 g14.4%
Sugars 1.4 g
Protein 20 g40.4%
Vitamin A 25.2% Vitamin C 40.1%
Calcium 5.6% Iron 6.6%
*Based on a 2000 Calorie diet
If scallops are large, cut them into quarters.
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.