photo by TIM MCGINNIS
Use dry-packed scallops. Serves four.
� 1 lb. day boat (dry) scallops
� 1 lime, juiced
� 1 lemon, juiced
� 1 tbsp. olive oil
� 1 tsp. each of cumin, ancho chili powder and smoked paprika
� 1 pinch salt
1) Combine all ingredients except scallops and pour into freezer bag.
2) Marinate for two hours.
3) Sear scallops in oil for one to two minutes per side in a saute pan. Deglaze pan with marinade. Cook one more minute.
4) Serve with corn tortillas and your favorite citrus slaw.
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