Description
This South Carolina-inspired appetizer takes advantage of juicy late season peaches and beautiful plump scallops.
Ingredients
Units
- 1 pound dry pack scallops
- 1/4 cup fresh squeezed lime juice
- 2 Tablespoons fresh squeezed orange juice
- 1 1/2 cups peeled bite sized peaches (yellow or white)
- 1/2 cup finely diced bell pepper
- 1/4 cup finely chopped red onion
- 1 jalapeño, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Rinse the scallops under cold water and pat dry with paper towels.
- Cut the scallops into small pieces and place them in a bowl.
- Add the lime juice and orange juice to the scallops, stirring to combine.
- Cover and refrigerate for 15 minutes to allow the scallops to marinate.
- In a separate bowl, combine the peaches, bell pepper, red onion, jalapeño, and cilantro.
- Remove the scallops from the refrigerator and drain off the excess liquid.
- Gently fold the peach salsa into the scallops.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate until ready to serve.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 150
- Fat: 1
- Carbohydrates: 15
- Fiber: 2
- Protein: 20