| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot04 |
4 |
Servings |
INGREDIENTS
| 30 |
|
Scallops |
| 1/3 |
c |
Lime juice |
| 1/2 |
c |
Olive oil |
| 1/3 |
c |
Mayonnaise |
| 1 1/2 |
t |
Salt |
| 1/2 |
t |
Freshly-ground black pepper |
| 1 |
|
Jicama, peeled and shredded |
|
|
or 2 small jicama |
| 1/2 |
|
Cilantro leaves, picked |
|
|
over |
|
|
and chopped coarsely |
| 2 |
|
Italian Roma tomatoes |
|
|
cross-cut 1/4" thick |
| 1 |
|
Ripe avocado, peeled and |
|
|
diced |
| 8 |
|
Ten-inch Bamboo skewers |
|
|
soaked 30 minutes |
INSTRUCTIONS
Preheat grill. Place scallops in large bowl. Whisk together lime juice
and olive oil in small bowl. Drizzle 3 tablespoons lime/oil mixture
over scallops and let marinate 5 minutes. Combine rest of lime/oil
mixture with mayonnaise. Place jicama in a medium bowl and pour
dressing over; season with 1 teaspoon salt and 1/4 teaspoon pepper.
Thread 6 or 7 scallops on one skewer then take another skewer and
insert it into scallop skewer about 1/2-inch away from and parallel to
the first one. Repeat with remaining scallops to form 4 skewers.
Season skewers with remaining salt and pepper and place on the hot
grill. Grill 1 minute on first side then flip over and grill 1 minute
on other side, or until just opaque in center. Remove from grill. Mix
cilantro into jicama and divide it between four plates. Garnish each
plate with tomato slices, diced avocado and one scallop skewer. Serve.
This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with
Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show #
TH-1E12 broadcast 01-22-1997) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - jpmd44a@prodigy.com 01-30-1997 Recipe by: Susan Feniger
and Mary Sue Milliken Converted by MM_Buster v2.0l.
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