Yield: 6 servings. 2 lb. raw bay scallops 1 cup fresh lemon juice ½ cup onions, diced 3 Tbsp. fire-roasted jalapeno flavor concentrate 2 cups avocado, medium diced 1 cup tomato, concasse ¼ cup olive oil 4 Tbsp. cilantro Clean and dry scallops of any excess moisture. Add 2 Tbsp. fire-roasted jalapeno flavor concentrate, lime juice and onions. Mix gently so everything has been completely coated in lime juice. Refrigerate for 12 hours. Drain scallops and discard ...
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