BLACKENED SCALLOPS WITH CHIPOTLE VEGETABLE SLAW
INGREDIENTS
7 oz. thawed My Fish Dish Blackened & Smoked Butter Wild Scallops
3 cups coleslaw vegetable mix
1/3 cup thinly-sliced red onion
1/4 cup thinly-sliced chives
5 Tbsp. mayonnaise
2-3 tsp. canned chipotle peppers in adobo sauce, chopped
1 Tbsp. fresh-squeezed lime juice
Salt to taste
NOTE: You can also find a chipotle mayo product in most grocery stores if you don’t want to make one.
INGREDIENTS
7 oz. thawed My Fish Dish Blackened & Smoked Butter Wild Scallops
3 cups coleslaw vegetable mix
1/3 cup thinly-sliced red onion
1/4 cup thinly-sliced chives
5 Tbsp. mayonnaise
2-3 tsp. canned chipotle peppers in adobo sauce, chopped
1 Tbsp. fresh-squeezed lime juice
Salt to taste
NOTE: You can also find a chipotle mayo product in most grocery stores if you don’t want to make one.
PREPARATION METHOD
Take scallops out of package and place on a greased baking dish. Bake for 8-10 minutes at 400° F. Spin baking dish halfway through for even cooking. In a large bowl, combine coleslaw mix and a pinch of salt, then let sit for up to 1 hour to soften. Meanwhile, mix mayonnaise, chives, chipotle, adobe sauce, and lime in a small bowl. Combine coleslaw and chipotle mayo, then serve immediately with Blackened and Smoked Butter Wild Scallops.
OUR GO TO PRODUCTS FOR THIS RECIPE
Using our Hokkaido Scallops for some homemade sushi? Genius.
Pic via @seafoodwithdrew
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