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Add a photoServings: 4
Ingredients
- 4 x large scallops, tendon removed
- 1 tsp seeded and finely minced jalapeno pepper
- 1/4 c. tomato concasse
- 1 Tbsp. finely julienned fresh mint leaves
- 1 Tbsp. finely julienned cilantro
- 6 Tbsp. extra virgin extra virgin olive oil
- 1 x lime, juice only
- 1 x lemon, juice only
- Â Â Cilantro oil to garnish
Directions
- Cut each scallop horizontally into 4 thin slices. Place sliced scallops on individual plates. Cover with plastic wrap and chill till ready to serve.
- To serve, remove the plastic wrap from the plates. Drizzle 1 1/2 Tbsp. oil on each plate, making sure which each scallop is coated. Drizzle a little cilantro oil over scallops. Season with salt and freshly grnd white pepper. Sprinkle a little of each of the jalapeno, tomato, mint and cilantro over each scallop. Sprinkle with lemon and lime juice and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 182 | 86% |
| Total Fat 20.54g | 26% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 49mg | 2% |
| Potassium 126mg | 4% |
| Total Carbs 2.99g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.45g | 0% |
| Protein 5.25g | 8% |
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