Jan. 20, 2009 at 12:01pm
Quick, easy to prepare, and delicious!
1 1/2 pounds fresh sea scallops
1/2 cup fresh lime juice
1/4 cup chopped white onion
1/4 cup chopped green chilies
1 large ripe tomato, chopped
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 drops Tobasco sauce
1 bunch fresh parsley
1 lemon, cut into wedges for garnish
Cut each scallop into thirds. Cover with lime juice and marinate in refrigerator 4 hours. Pour off juice.
Preheat a nonstick skillet. Add scallops and cook, turning frequently, 4 to 6 minutes, or just until scallops are tender. Remove from pan; drain excess liquid. Chill scallops for several hours. Combine onion, green chilies, and tomato. Chill several hours.
Just before serving, combine scallops with tomato mixture; add chopped parsley. Toss with olive oil, salt, pepper, and Tobasco. Arrange on a bed of parsley in individual shells or ramekins. Garnish with lemon wedges.
Note: To adjust this recipe, plan on 3 scallops per person. This dish makes a great appetizer or first course and may also be served as a salad. 8 servings.
APPROXIMATE NUTRITIONAL INFORMATION PER SERVING
CALORIES - 109
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CARBOHYDRATES - 7 g
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TOTAL FAT - 4 g
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PROTEIN - 12 g
|
CHOLESTEROL - 23 mg
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SATURATED FAT - 1 g
|
SODIUM - 247 mg
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DIETARY FIBER - 0 g
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Posted in Recipes by Joe
