Servings: 6
Ingredients
- 24 ounce bag of Frozen Bay Scallops
- 16 ounces Lime Juice, preferably fresh
- 3 medium Tomatoes, or 1 large heirloom tomato, about 1 cup
- 6 Green Onions, about ½ cup
- 3 stalks Celery, about ½ cup
- ½ cup Green Bell Pepper
- ½ cup Fresh Parsley
- 1½ tablespoons Olive Oil
- ⅛ cup Fresh Cilantro
- Black Pepper, freshly ground
Instructions
- Thaw and rinse scallops and add to a large wide-mouth mason jar. Pour lime juice over the scallops until completely covered. Put a lid on the jar and shake well to evenly distribute the juice and scallops. Place in the fridge for a minimum of 8 hours or up to 24 hours before proceeding.
- Strain the scallops into a large bowl from the lime juice, reserving the liquid.
- Chop all ingredients and add them to the scallop mixture.
- Add lime juice to taste. Typically at least ½ to ¾ of the reserved liquid.
- Stir and season with black pepper as desired.
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