Scallop Blackberry Aguachile
Servings
Makes 4
Prep Time
5 Minutes
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Ingredients
- 9 oz U-10 Dried Pack Scallop (6 pieces)
- Salt to Taste
- Pepper to Taste
- 3/4 c Fresh Lime Juice
- 1/4 c Red Onions, thinly sliced
- 1 tsp Fresh Garlic, chopped
- 1 1/4 c Fresh Blackberries (#430351)
- 1 tsp Fresh Ginger, brunoise
- 1 tbsp Agave Syrup
- 2 tbsp Trade East Jalapeno Pepper Liquid Spice (#428826)
- 1/8 c Shaved Green Onions, for garnish
- 1 1/8 c Cilantro Oil
Recipe Preparation
- Rinse the scallops under cold water and pat them dry with a paper towel. Slice each scallop horizontally into 3 thin rounds, and season both sides with salt and pepper.
- In a blender, combine the fresh lime juice, chopped garlic, fresh ginger, agave syrup, Trade East Jalapeño Pepper liquid spice, and blackberries. Blend until smooth.
- Season with salt and pepper.
- In a shallow dish, arrange the sliced scallops and red onions. Pour the blended blackberry mixture over them, ensuring they are well coated.
- Sprinkle the cilantro over the scallops and onions.
- Cover the dish and refrigerate for 5 minutes to allow the flavors to meld and the scallops to slightly “cook” in the lime and blackberry mixture.
- Serve chilled, garnished with cilantro oil and shaved green onions, accompanied by crispy tortilla chips.
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