Publix Simple Meals

Citrus-Marinated Scallop Salad with Quesadilla Fundido Dip

Citrus-Marinated Scallop Salad with Quesadilla Fundido Dip
Servings:
4
Total Time:
1 hour

Cooking Sequence

  • Prepare salad and chill (30 minutes)
  • Prepare dip and serve with salad (30 minutes)

Citrus-Marinated Scallop Salad

Ingredients

1 1/2 lb Patagonian scallops
2 limes, for juice
1 grapefruit, for juice
6 plum tomatoes, finely chopped
1 medium red onion, finely chopped
1 bunch fresh cilantro, coarsely chopped
1 large jalapeño pepper, finely chopped
1 teaspoon kosher salt
Scoop-style tortilla chips (optional, for dipping)

Prep

  • Thaw and drain scallops (if needed).

Steps

  1. Bring large stockpot of water to a boil. Squeeze limes (2 tablespoons) and grapefruit (1/2 cup) for juice. Chop tomatoes (remove seeds, if desired), red onion (1 cup), cilantro (1 cup), and jalapeño (remove seeds and membrane, if desired).
  2. Add scallops to boiling water and remove pot from heat; cook scallops 1–2 minutes, stirring constantly, until scallops are opaque and 145°F. Drain scallops well, then spread in single layer on baking sheet and chill 15 minutes.
  3. Combine in large bowl: vegetables, citrus juices, and salt. Add scallops and toss gently. Serve with tortilla chips, if desired.
Note: For added flavor, chill salad after step 3 so flavors blend, and serve cold.

Quesadilla Fundido Dip

Ingredients

1 medium red onion, finely chopped
1 large red bell pepper, finely chopped
2 tablespoons olive oil
2 teaspoons minced garlic
3/4 teaspoon crushed red pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 (9-oz) jar mango chutney (or peach preserves)
14–16 oz Mexican quesadilla (or fresh mozzarella) cheese
Scoop-style tortilla chips (optional, for dipping)

Steps

  1. Preheat large, cast iron skillet on medium 2–3 minutes. Chop onion and bell pepper. Add oil, garlic, and crushed red pepper to skillet; cook and stir 1–2 minutes or until garlic is golden and fragrant.
  2. Stir in onions, bell peppers, cinnamon, and salt; cook 12–15 minutes, stirring occasionally, or until onions have browned. Meanwhile, preheat broiler on HIGH.
  3. Stir chutney into vegetable mixture until combined. Place cheese carefully in center of skillet, then place skillet on middle oven rack; broil 8–10 minutes or until cheese has melted. Serve hot, with tortilla chips if desired. (Makes 8 servings.)

Aprons Advice

  • Complete your meal with fresh salad blend and Key lime pie for dessert.
  • Scallops will overcook quickly in boiling water; be sure to remove the pot from heat after adding scallops.

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Citrus-Marinated Scallop Salad

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Quesadilla Fundido Dip

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Citrus-Marinated Scallop Salad

CALORIES (per 1/4 recipe) 250kcal; FAT 2.50g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 90mg; SODIUM 950mg; CARB 12g; FIBER 2.00g; SUGARS 8g; PROTEIN 42g; CALC 15%; VIT A 0%; VIT C 0%; IRON 35%

Quesadilla Fundido Dip

CALORIES (per 1/8 recipe) 300kcal; FAT 10.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 15mg; SODIUM 720mg; CARB 44g; FIBER 1.00g; SUGARS 19g; PROTEIN 7g; CALC 2%; VIT A 0%; VIT C 0%; IRON 0%

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