{"id":8428,"date":"2018-03-19T08:00:27","date_gmt":"2018-03-19T12:00:27","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=8428"},"modified":"2023-12-20T10:22:46","modified_gmt":"2023-12-20T15:22:46","slug":"southwest-style-sauteed-scallops","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/southwest-style-sauteed-scallops\/","title":{"rendered":"Southwest-Style Saut\u00e9ed Scallops"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound sea scallops, cut into halves<\/li>\n\n\n\n<li>\u00be cup chopped fresh tomato<\/li>\n\n\n\n<li>\u00bc cup finely chopped red onion<\/li>\n\n\n\n<li>1 tablespoon fresh lime juice<\/li>\n\n\n\n<li>\u00bc teaspoon lime zest<\/li>\n\n\n\n<li>2 tablespoons chopped fresh parsley<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>\u215b teaspoon cayenne pepper<\/li>\n\n\n\n<li>1 avocado, peeled and pitted, cut into \u00bd-inch pieces<\/li>\n\n\n\n<li>3 tablespoons butter<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n<p>Prepare tomato mixture just before cooking scallops.<\/p>\n\n\n\n<p>In a large bowl, gently mix tomato, onion, lime juice, zest, parsley, salt and cayenne.<strong>&nbsp;<\/strong>Gently mix in avocado. Set aside.<\/p>\n\n\n\n<p>In a medium skillet, melt butter and heat.\u00a0 Pat scallops dry and lightly salt and pepper. Saut\u00e9 scallops until golden brown on both sides, about 1 minute per side. Remove from skillet with a slotted spoon. Add scallops to the tomato-avocado mixture and stir gently. Serve immediately.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>  MM2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Southwest-Style Saut\u00e9ed Scallops.<\/p>\n","protected":false},"author":23,"featured_media":8429,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[15,226,100,98],"tags":[145,243],"class_list":["post-8428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mariners-menu","category-sauteed","category-scallops","category-shellfish","tag-main","tag-sea-scallops"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - 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