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Prep Time: 1560 Minutes Cook Time: 15 Minutes |
Ready In: 1575 Minutes Servings: 4 |
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Ingredients:
1 pound fresh scallops |
1 cup fresh lime juice |
1/2 cup fresh orange juice |
3 tablespoons diced red onion |
2 tablespoons diced serrano peppers |
3 tablespoons diced cachucha peppers |
2 tablespoons olive oil |
1/2 pound tomatillos |
1/2 pound roma tomatoes |
1 red onion |
1 jalapeno pepper |
1/2 cup lime juice |
1 teaspoon truffle oil |
1 bunch cilantro |
salt and pepper, to taste |
Directions:
1. Place all the ingredients in a non- reactive container and keep cold in the refrigerator for 24 hours. Remove from the refrigerator and drain all the liquid and set aside.
2. Sauce:
3. In a saute pan with tablespoon of oil, bring up to high heat and add the first 4 ingredients. Toss until they are blackened. Let cool and in a food processor, place all blackened vegetables and remaining ingredients and pulse to medium chop the vegetables. Toss well and chill. Fold scallops into mixture and serve.
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