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Chipotle Scallops with Green Onions and Lime
Smoky, briny flavors pair with citrus and onions to create the perfect warm-weather dish.
1/4 C canola oil, split
16 scallops
2 tsp. kosher salt
1/2 tsp. black pepper
1 oz. chipotle chile peppers (canned), pureed
Additional chipotle peppers (canned), sliced for garnish
1 lb. Ready-Set-Serve Washed & Trimmed Green Onions
3 Markon First Crop Limes, sliced
Edible petals, to garnish
Season scallops with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Brush them all with pureed chipotle pepper puree.
Heat two tablespoons of oil a large grill pan. Add scallops and cook for one to two minutes per side, charring surface of the shellfish.
Toss green onions with remaining oil. On a separate grill or pan, cook the green onions until charred. Add sliced limes to pan once onions are removed and cook until grill lines appear.
Arrange all on a large platter for family-style serving or divide into equal portions.
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Gluten Free