Scallops Salad

Scallops Salad

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.
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