Recipe courtesy of Guillermo Pernot
Show: The Best Of
Episode: Latino Spots
Save Recipe Print
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.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Scallop Ceviche

Recipe courtesy of Aarón Sánchez

Scallop Ceviche

Recipe courtesy of Matthew Grunwald

Scallop Ceviche

Recipe courtesy of Zocalo

Scallop Ceviche

Recipe courtesy of Food Network Kitchen

Bay Scallop Ceviche

Recipe courtesy of Ming Tsai

Lobster and Scallop Ceviche

Recipe courtesy of Arturo Franco-Camacho

Lobster and Scallop Ceviche

Recipe courtesy of Arturo Franco-Camacho

Browse Reviews By Keyword

          Latest Stories