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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea scallop	1			-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
shallot	1/2	cup	minced	57.6	13.44	2.0	0.08
chipotle chile adobo	1/2	teaspoon	minced crushed	-	-	-	-
lime juice	1/2	cup		30.25	10.1882	0.5082	0.0847
white vinegar	1/2	cup	distilled	21.42	0.0476	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
jicama	8	ounces	peeled cut	86.1825	20.0034	1.6329	0.2041
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
lime wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.