Citrus Lover's Scallops




For the sauce: 3 raw medium size jalapenos 1 raw Serrano chili 1 medium orange 1 small Mexican onion 3 teaspoons of extra virgin olive oil 1 tablespoon red pepper flakes 1 medium lime 1 teaspoon of salt For the scallops: 16 medium to large size scallops 5 tablespoons olive oil (or canola oil) Salt Pepper

Nutritional information

No nutrition information available


For the sauce: Chop up the jalapenos, Serrano, and onion into small pieces (dice them) then put them in a bowl. Take the orange and get the pulp only in chunks and put it in the bowl as well. Put the olive oil and pepper flakes in the bowl. Cut the lime in half and juice half of it into the bowl (for extra citrus juice both halves). Add salt and mix gently, and let it sit for about 30 minutes. For the scallops: Wash and pat dry the scallops and put them on a plate. Season them with salt and pepper. Heat up a skillet or pan with the olive or canola oil and wait till the pan is very hot. Put the scallops on one by one (make sure they are very dry) and do not move them once you put them on flat side down. Reduce heat to medium high,wait 2 minutes then flip them over. Heat for one minute on the other side and serve. Use sauce on top of scallops or on the side.