Latin / Iberian · serves 4 · about 30 minutes
From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 1 teaspoon fresh dill
- 2 tablespoons Iberia Olive Oil
- 4 diced tomatoes
- 1 finely chopped shallot
- to taste Fresh cilantro chopped to taste
- 1 or 2 large San Marcos jalapeño peppers finely chopped
- 1 teaspoon coarse salt
Method
- In a pan heat olive oil, sauté the scallops, seasoning them with the dill until they look opaque and acquire 145F of temperature.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.