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Chipotle Scallops with Green Onions and Lime

Smoky, briny flavors pair with citrus and onions to create the perfect warm-weather dish.


1/4 C canola oil, split

16 scallops

2 tsp. kosher salt

1/2 tsp. black pepper

1 oz. chipotle chile peppers (canned), pureed

Additional chipotle peppers (canned), sliced for garnish

1 lb. Ready-Set-Serve Washed & Trimmed Green Onions

3 Markon First Crop Limes, sliced

Edible petals, to garnish


Season scallops with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Brush them all with pureed chipotle pepper puree.

Heat two tablespoons of oil a large grill pan. Add scallops and cook for one to two minutes per side, charring surface of the shellfish.

Toss green onions with remaining oil. On a separate grill or pan, cook the green onions until charred. Add sliced limes to pan once onions are removed and cook until grill lines appear.

Arrange all on a large platter for family-style serving or divide into equal portions.