Aguachile de vieiras y moras

1. 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.
2. 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.
3. Season with salt and pepper.
4. In a shallow dish, arrange the sliced scallops and red onions. Pour the blended blackberry mixture over them, ensuring they are well coated.
5. Sprinkle the cilantro over the scallops and onions.
6. 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.
7. Serve chilled, garnished with cilantro oil and shaved green onions, accompanied by crispy tortilla chips.

This recipe was created by Chefs Juan Rosado and Aaron Staudenmaier from our Dallas and Houston divisions.