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Ingredients
1 pound sea scallops, preferably diver
3 ripe plum tomatoes, seeded and diced
1 teaspoon sea salt
⅓ cup minced red onion
1 clove garlic, minced
1 jalapeno pepper, seeded and minced, or to taste
1 small red bell pepper, seeded, deveined and finely chopped
¼ cup extra virgin olive oil
½ cup fresh lime juice
¼ cup chopped chives
2 tablespoons minced cilantro leaves
Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
8 grams carbs; 18 milligrams cholesterol; 152 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 1 gram fiber; 378 milligrams sodium; 10 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice scallops horizontally ½ inch thick. Cover, and refrigerate. In a small bowl, sprinkle tomatoes with salt and refrigerate. Combine red onion, garlic, jalapeno pepper, bell pepper, olive oil and lime juice in a bowl. Refrigerate.
- Step 2
About an hour before serving, drain liquid off tomatoes and add to onion mixture. Fold in chives and cilantro. Add scallops, and toss. Season to taste with salt and pepper. Allow to marinate about 30 minutes, then serve.
Private Notes
Comments
Marinate for 1 hour. Add lime zest
Marinate for 1 hour. Add lime zest
Great recipe. I didn't half the scallops and was able to eat this as leftovers the next day. They were more cooked but not overcooked. Awesome flavor.
The marinade was good but completely overwhelmed the delicate flavor of the sea scallops. Too much onion, too much jalapeno ( and I like spicy food!). Also the 30 minute marinating time was too long for scallops, which can be eaten raw. Not sure if I would make this again - but definitely not with scallops.