Name: Scallops Salad
Ingredients: 1 teaspoon fresh dill; 2 tablespoons Iberia Olive Oil; 3/4 cups of Iberia Lemon Juice; 4 diced tomatoes; 1 finely chopped shallot; Fresh cilantro chopped to taste; 1 or 2 large San Marcos jalapeño peppers finely chopped; 1 teaspoon coarse salt

Scallops Salad

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Course Main dishes

Ingredients

1 teaspoon fresh dill
2 tablespoons Iberia Olive Oil
3/4 cups of Iberia Lemon Juice
4 diced tomatoes
1 finely chopped shallot
Fresh cilantro chopped to taste
1 or 2 large San Marcos jalapeño peppers finely chopped
1 teaspoon coarse salt

Instructions

In a pan heat olive oil, sauté the scallops, seasoning them with the dill until they look opaque and acquire 145F of temperature.
Remove from heat and let them cool.
Using a large bowl, combine all the ingredients of the salad, add the scallops carefully, cover and refrigerate until serving time.