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.
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