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Ingredients
- 1 teaspoon fresh dill
- 2 tablespoons Iberia Olive Oil
- ¾ cups of Iberia Lemon Juice
- 4 diced tomatoes
- 1 finely chopped shallot
- Fresh cilantro chopped to taste
- 1or2 large San Marcos jalapeño peppers finely chopped
- 1 teaspoon coarse salt
Ingredients
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Instructions
- In a pan heat olive oil, sauté the scallops, seasoning them with the dill until they look opaque and acquire 145F of temperature.
- Remove from heat and let them cool.
- Using a large bowl, combine all the ingredients of the salad, add the scallops carefully, cover and refrigerate until serving time.