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| INGREDIENTS |
| 3 cups |
unsalted tomato juice |
| ¼ cup |
freshly squeezed lemon juice |
| 1 |
medium yellow bell pepper, diced finely |
| 1 cup |
grape tomatoes, cut into quarters and seeded |
| ⅔ cup |
finely diced cucumber, peeled and seeded |
| ¼ cup |
finely diced sweet onion |
| 3 |
medium cloves garlic, pressed |
| 1 can |
(4 oz.) diced green chiles |
| 3 tbsp. |
chopped fresh cilantro |
| 1½ tbsp. |
olive oil |
| ¼ lb. |
small cooked bay shrimp, rinsed and patted dry (can also be called salad shrimp in frozen food section) |
| ½ lb. |
uncooked scallops, rinsed and patted dry (the small ones) |
| ½ tsp. |
freshly ground pepper |
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| RECIPE |
- Rinse and dry scallops. Place into small bowl and toss with lemon juice. Set aside.*
- Place remaining ingredients into large bowl.
- Add scallops and shrimp, stir gently to combine.
- Refrigerate for at least one hour to blend flavors.
- Serve chilled.
*The scallops will brine and cook with the help of the acid from the lime juice. If you prefer, you may steam them lightly (no more than 45-60 seconds). If you steam them too long they will become tough and chewy.
Note: Try to cut all the vegetables to roughly the same size so the flavors will blend together better.
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| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
240 |
|
| Total Fat |
7 g |
|
| Sodium |
420 mg |
|
| Total Carbohydrates |
19 g |
|
| Fiber |
3 g |
|
| Protein |
28 g |
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