13 pounds sea scallops, large
2 1/4 cups lime juice, fresh
2 ounces minced fresh parsley (1 1/2 cups)
8 ounces red bell pepper, minced
8 ounces green onions, minced
1 cup southwest flavored oil
1 1/2 teaspoons salt
Servings: 50
1. Combine juice, parsley, pepper, onion, oil, and salt.
2. Carefully mix scallops with marinade and refrigerate for 30 minutes.
3. Place scallops on an oiled sheet pan. Distribute liquid evenly over scallops. Place pan in a preheated 400°F broiler and cook for 5 minutes, remove from oven and turn scallops.
4. Return to oven and cook until scallops are firm, approximately 4-5 additional minutes (internal temperature 145°F). Serve with a little liquid spooned over the top of scallops. Garnish with cilantro sprigs.
2 1/4 cups lime juice, fresh
2 ounces minced fresh parsley (1 1/2 cups)
8 ounces red bell pepper, minced
8 ounces green onions, minced
1 cup southwest flavored oil
1 1/2 teaspoons salt
Servings: 50
1. Combine juice, parsley, pepper, onion, oil, and salt.
2. Carefully mix scallops with marinade and refrigerate for 30 minutes.
3. Place scallops on an oiled sheet pan. Distribute liquid evenly over scallops. Place pan in a preheated 400°F broiler and cook for 5 minutes, remove from oven and turn scallops.
4. Return to oven and cook until scallops are firm, approximately 4-5 additional minutes (internal temperature 145°F). Serve with a little liquid spooned over the top of scallops. Garnish with cilantro sprigs.
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