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
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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