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Ingredientes
- 1Â 1/2 c. Extra virgin olive oil
- 4 x Fresh jalapeno peppers, minced
- 2 x Fresh poblano peppers, minced
- 1 Tbsp. Crushed red pepper
- 1 tsp Salt
- 1 tsp Freshly-grnd black pepper
- 1 Tbsp. Chopped garlic
- 12 x Fresh scallops cleaned
- 2 c. Mango and roasted pepper salsa
- Â Â Fresh cilantro sprigs
Direcciones
- Preheat the grill. Combine all the ingredients except the garlic in a saucepan over high heat. Cook stirring, for 4 min. Stir in the garlic and remove from the heat. Cold the mix. Pour the mix into a food processor. Puree the mix till smooth. Chill the sauce for 7 days.
- Place 4 scallops on each skewer. Marinate the skewers in the Piri Piri for 1 hour. Place the skewers on a warm grill and cook for 3 to 4 min on each side. Baste the skewers with the sauce, occasionally. Mound the salsa in the center of the plate. Place the skewers directly on top of the salsa. Garnish with fresh cilantro sprigs.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 840 | |
| Calories from Fat 724 | 86% |
| Total Fat 81.93g | 102% |
| Saturated Fat 11.31g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 730mg | 30% |
| Potassium 421mg | 12% |
| Total Carbs 13.3g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 8.97g | 6% |
| Protein 15.71g | 25% |
