< Previous recipe  |  Next recipe >

• 1½ lbs Antarctic Scallops, cooked
• 4 oz. Cream Cheese
• 4 oz. Pepperjack cheese, shredded
• ¾ cup Dried pineapple rings*, chopped finely
• ¾ cup Green onion, chopped
• ¼ cup Cilantro, chopped finely (optional)
• 2 Tbsp. Lime juice
• ¾ cup Almonds, chopped
•  Tabasco, salt and pepper to taste
• 10 to 12  10” Flour tortillas

• *Dried fruit options: Golden raisins, Dates, Apricots, Mangoes, Cherries, Papaya or Cranberries.
• Combine and mix well all ingredients, except scallops.
• Add scallops and mix gently.
• Coat ½ of 10” tortilla with an even ½ inch layer of scallop mixture.
• Fold tortilla in half and gently press two sides together. Repeat process with second tortilla.
• Spray sauté pan with vegetable spray and place both tortillas in pan, OR very lightly brush each side of folded tortilla with mayonnaise.
• Cook on both sides until browned. Remove from pan and cut each tortilla into 4-6 equal pieces.
• Arrange on plate and serve with your favorite fresh salsa.
• Serves 4-6.