Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb sea scallops or bay scallops, rinsed (if using sea scallops, cut into bite-size pieces)
- 8 limes, juice of
- 1¼ cups chopped onions
- ½ cup Spanish olives, pits removed and sliced into quarters
- 2 tablespoons olive brine, from jar
- 3 tomatoes, peeled and chopped,with juice reserved
- 1 (14 ounces) bottle Heinz® hot ketchup (or 1¾ cups plain ketchup mixed with 1 tablespoon dried red pepper flakes)
- 1 tablespoon crumbled dried oregano
Directions
In a glass or ceramic bowl, cover the scallops with the lime juice.
Cover and refrigerate for 3 hours.
Meanwhile, combine all of the remaining ingredients in a separate nonreactive bowl.
Cover the sauce and keep at room temperature.
When the scallops are"cooked," drain in a colander.
Rinse under cold running water and pat dry with paper towels.
Add the scallops to the sauce, mix well.
Cover and refrigerate overnight until ready to serve.
Category:Argentine Meat Dishes
Category:Scallops Recipes
Category:Lime juice Recipes
Category:Onion Recipes
Category:Manzanilla olive Recipes
Category:Tomato Recipes