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Grilled Scallops With Charred Tomatoes And Salsa Verde

13 faves
Nutrition per serving    (USDA % daily values)
CAL
221
FAT
40%
CHOL
5%
SOD
31%

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Ingredients for 4 servings

12 large day boat scallops, cleaned and muscles removed

1 pint yellow pear tomatoes, halved

1 pint red pear tomatoes, halved

8 oz baby arugula

lemons for juice

olive oil to taste

Fine sea salt and white pepper to taste

4 tomatillo, husk removed, rinsed and roughly chopped

1 whole avocado, skin and pit removed

1 tbsp lime juice

1/2 jalapeno (with seeds)

1/4 cup cilantro leaves

1 clove garlic peeled

1 tbsp extra virgin olive oil

Fine sea salt to taste

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