Recipe courtesy of Guillermo Pernot
Show: The Best Of
Episode: Latino Spots
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Total:
26 hr 15 min
Prep:
26 hr
Cook:
15 min
Yield:
4 servings

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.

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