Recipe courtesy of Guillermo Pernot
Show: The Best Of
Episode: Latino Spots
Total:
26 hr 15 min
Active:
26 hr
Yield:
4 servings
Level:
None

Ingredients

Sauce:

Directions

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.;

Sauce: 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.

IDEAS YOU'LL LOVE

Blackened Sea Scallops

Recipe courtesy of Cheryl Smith

Scallop Ceviche

Recipe courtesy of Aarón Sánchez

Scallop Ceviche

Recipe courtesy of Food Network Kitchen

Scallop Ceviche

Recipe courtesy of Zocalo

Grilled Scallop Ceviche

Recipe courtesy of John Stage|Nancy Radke

Shrimp and Scallop Ceviche

Recipe courtesy of No Author

Taylor Bay Scallop Ceviche

Recipe courtesy of The River Cafe

Lobster and Scallop Ceviche

Recipe courtesy of Allan Fisher|Michael Jacobs

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking