Recipe courtesy of Guillermo Pernot
Show: The Best Of
Episode: Latino Spots
Save Recipe Print
26 hr 15 min
26 hr
15 min
4 servings




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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.


Seared Scallops

Recipe courtesy of Alton Brown

Scallops Provencal

Recipe courtesy of Ina Garten

Grilled Scallops

Recipe courtesy of Lan Chirico

Tilapia Ceviche

Recipe courtesy of Marcela Valladolid

Shrimp and Scallop Scampi with Linguine

Recipe courtesy of Food Network Kitchen

Bacon Wrapped Scallops with Spicy Mayo

Recipe courtesy of Tyler Florence

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Seared Sea Scallops with Linguini in a Herb and Wine Sauce

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories