Calico scallops, Shrimp, Avocado, fresh squeezed lime, smoked jalapenos, and house made cocktail sauce. Served with corn tortilla chips.

SCALLOP AND SHRIMP CEVICHE COCKTAIL

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rinse the sea scallops under cold water and pat dry with a paper towel. Remove the muscle attachment from the side of the scallops if present.

Prepare the scallops

Wearing gloves, slice the jalapeños in half lengthwise. Remove the seeds and membranes for less heat, or leave them in for spicier scallops.

Prepare the jalapeños

Finely chop the garlic cloves, red bell pepper, and fresh cilantro. Set aside.

Chop the vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant.

Sauté the vegetables

Add the chopped red bell pepper and jalapeños to the skillet. Season with salt and black pepper. Cook for 3-4 minutes until the bell pepper is tender and the jalapeños are softened.

Add the bell pepper and jalapeños

Push the vegetables to the sides of the skillet, creating space in the center. Add the scallops to the center of the skillet and sear for 2-3 minutes on each side until golden brown and cooked through.

Cook the scallops

Once the scallops are cooked, drizzle lime juice over them and sprinkle with fresh cilantro. Toss everything together to combine.

Finish with lime juice and cilantro

Sea scallops

Fresh jalapeños

Garlic cloves

Red bell pepper

Fresh cilantro

Olive oil

Lime juice

Salt

Black pepper