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
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:
- 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
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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