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Recipes
Citrus-Marinated Scallop Salad
4 servings
30 minutes total

Ingredients

  • 1 ½ lb Patagonian scallops
  • 2 limes, for juice
  • 1 grapefruit, for juice
  • 6 plum tomatoes, finely chopped
  • 1 medium red onion, finely chopped
  • 1 bunch fresh cilantro, coarsely chopped
  • 1 large jalapeño pepper, finely chopped
  • 1 teaspoon kosher salt
  • Scoop-style tortilla chips (optional, for dipping)

Prep

    • Thaw and drain scallops (if needed).

Steps

    1. Bring large stockpot of water to a boil. Squeeze limes (2 tablespoons) and grapefruit (½ cup) for juice. Chop tomatoes (remove seeds, if desired), red onion (1 cup), cilantro (1 cup), and jalapeño (remove seeds and membrane, if desired).
    2. Add scallops to boiling water and remove pot from heat; cook scallops 1–2 minutes, stirring constantly, until scallops are opaque and 145°F. Drain scallops well, then spread in single layer on baking sheet and chill 15 minutes.
    3. Combine in large bowl: vegetables, citrus juices, and salt. Add scallops and toss gently. Serve with tortilla chips, if desired.
    Note: For added flavor, chill salad after step 3 so flavors blend, and serve cold.

Amount per ¼ recipe serving: Calories 250, Total Fat 2.5g, Sat Fat 0g, Trans Fat 0g, Chol 90mg, Sodium 950mg, Total Carb 12g, Fiber 2g, Sugars 8g, Protein 42g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 35%