Citrus-Marinated Scallop Salad with Quesadilla Fundido Dip | Publix Super Markets
Citrus-Marinated Scallop Salad with Quesadilla Fundido Dip
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Cooking tools:
- Cast iron skillet
- Instant-read thermometer
- Citrus press
- Stockpot
- Stove
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Spoon
Ingredients
- 1 1/2 lb Patagonian scallops
- 2 limes, for juice
- 1 grapefruit, for juice
- 6 plum tomatoes, finely chopped
- 1 medium red onion, finely chopped
- 1 bunch fresh cilantro, coarsely chopped
- 1 large jalapeño pepper, finely chopped
- 1 teaspoon kosher salt
- Scoop-style tortilla chips (optional, for dipping)
- 1 large red bell pepper, finely chopped
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 (9-oz) jar mango chutney (or peach preserves)
- 14–16 oz Mexican quesadilla (or fresh mozzarella) cheese
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