1. Rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick. 2. In a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes. 3. Stir in the lime juice, vinegar, and water. 4. Bring to a boil over high heat. 5. Add scallops, arranging them in a single layer. 6. Reduce heat cover and simmer until the scallops are just opaque about 2 minutes. 7. Transfer scallops to a bowl. 8. Boil the liquid over high heat until reduced to 1 cup approximately. 9. Pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours. 10. Meanwhile fix the Jicama (cut into matchsticks). 11. Gently mix the Jicama with the Scallops and spoon into 4- 6 soup bowls. 12. Garnish with cilantro and lime wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
