1½ lbs Patagonian 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.
1. Combine and mix well all ingredients, except scallops. 2. Add scallops and mix gently. 3. Coat ½ of 10” tortilla with an even ½ inch layer of scallop mixture. 4. Fold tortilla in half and gently press two sides together. Repeat process with second tortilla. 5. Spray sauté pan with vegetable spray and place both tortillas in pan, OR very lightly brush each side of folded tortilla with mayonnaise. 6. 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.
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