INGREDIENTS:16 large Alaska Scallops, 20/30 count (about 1¼ lbs. total), tough opaque foot on the side of each scallop pulled off 2 Tbsp. fresh lime juice about ¼ tsp. salt, plus more for sprinkling on scallops as needed, black pepper, freshly ground 1 ½ Tbsp. olive oil 1 ½ cups roasted jalapeño-cilantro salsa, prepared ½ cup heavy (whipping) cream or crème fraiche 1/3 cup fresh cilantro or parsley, chopped DIRECTIONS:Rinse scallops and place in large bowl along with lime juice and liberal ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.