Rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick.
In a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes.
Stir in the lime juice, vinegar, and water.
Bring to a boil over high heat.
Add scallops, arranging them in a single layer.
Reduce heat cover and simmer until the scallops are just opaque about 2 minutes.
Transfer scallops to a bowl.
Boil the liquid over high heat until reduced to 1 cup approximately.
Pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours.
Meanwhile fix the Jicama (cut into matchsticks).
Gently mix the Jicama with the Scallops and spoon into 4- 6 soup bowls.
Garnish with cilantro and lime wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	123.49 Kcal (517 kJ)
Calories from fat	13.78 Kcal
		% Daily Value*
Total Fat	1.53g	2%
Cholesterol	31.07mg	10%
Sodium	514.19mg	21%
Potassium	367.1mg	8%
Total Carbs	11.11g	4%
Sugars	2.23g	9%
Dietary Fiber	2.35g	9%
Protein	16.68g	33%
Vitamin C	14.9mg	25%
Iron	1.3mg	7%
Calcium	23.8mg	2%

Amount Per 100 g
Calories	65.52 Kcal (274 kJ)
Calories from fat	7.31 Kcal
		% Daily Value*
Total Fat	0.81g	2%
Cholesterol	16.48mg	10%
Sodium	272.79mg	21%
Potassium	194.75mg	8%
Total Carbs	5.89g	4%
Sugars	1.19g	9%
Dietary Fiber	1.25g	9%
Protein	8.85g	33%
Vitamin C	7.9mg	25%
Iron	0.7mg	7%
Calcium	12.6mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.1

Points
3

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

Bad Points

High in Sodium

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