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The tender texture of Clearwater's Antarctic Scallops complements this tasty application.
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- 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.
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