Ingredients
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2,16
-
2,1/8
-
2,2
-
1,1
-
1,8
-
1
-
1
-
1/2
-
1 to 2
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Combine With Olive Oil, Cilantro and Parsley in a Small Blender With Just Enough Water to Blend |
|
2
Done
|
Place in a Bowl and Combine With Diced Cucumber and Avocado. |
|
3
Done
|
Pat the Scallops Dry With Paper Towels. Season With Salt and Pepper. |
|
4
Done
|
Heat a Medium Skillet Over High Heat, Add 1/2 Teaspoon Oil and Cook the Scallops 4 at a Time For About 1 1/2 to 2 Minutes on Each Side, or Until They Become Caramelized and the Center Is Do not Overcook. Set Aside and Repeat With the Others. |
|
5
Done
|
to Serve, Heat the Tortillas on a Separate Skillet About 30 to 60 Seconds on Each Side, Top Each With 1/4 Cup Sauce and 2 Scallops. Squeeze Some Fresh Lime Juice on Top and Eat Right Away. |
