Scallop Salsa Recipe
Ingredients
| Virgin olive oil | 1 Tablespoon | |
| Sea scallops | 8 Ounce | |
| 3 chipotle chiles en adobo | ||
| 3 Roma tomatoes, seeded and diced | ||
| 1 avocado, peeled, pitted, and diced | ||
| Cucumber | 1/3 Cup (16 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.
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.
Chef
