Yield: 4 servings
|⅓ cup||Lime juice|
|½ cup||Olive oil|
|½ teaspoon||Freshly-ground black pepper|
|1 large||Jicama; peeled and shredded|
|\N \N||(or 2 small jicama)|
|½ bunch||Cilantro leaves; picked over,|
|\N \N||; and chopped coarsely|
|2 \N||Italian Roma tomatoes; cross-cut 1/4\" thick|
|1 \N||Ripe avocado; peeled and diced|
|8 \N||Ten-inch Bamboo skewers; soaked 30 minutes|
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 ¼ teaspoon pepper. Thread 6 or 7 scallops on one skewer then take another skewer and insert it into scallop skewer about ½-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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.