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Sea Scallops with Tomatoes and Green Chilies Recipe

Sea Scallops with Tomatoes and Green Chilies Recipe - 8 servings


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 Tabasco 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, 4-6 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 Tabasco. Arrange on a bed of parsley in individual shells or ramekins. Garnish with lemon wedges.

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