Scallops On Artichoke Bottoms In Tahini Sauce
Need a gluten free, dairy free, paleolithic, and primal hor d'oeuvre? Scallops On Artichoke Bottoms
Scallops With Red Aguachile and Pickled Onions
Ingredients
- 1 medium onion, very thinly sliced
- ⅓ cup fresh lime juice
- 2 tsp. dried Mexican oregano (optional)
- 2 dried chiles de árbol, stems and seeds removed
- 4 Fresno chiles, stems and seeds removed, coarsely chopped
- ½ cup fresh lime juice
- 1 Tbsp. Worcestershire sauce
- 2 tsp. hot sauce (preferably Tapatío)
- Kosher salt
- 16 sea scallops, side muscle removed
- 1 medium English hothouse cucumber, thinly sliced
- Cilantro with tender stems and saltine crackers (for serving)
Instructions
Scallops With Red Aguachile and Pickled Onions serves 8 original recipe by Bon Appetit.
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