Panela coated Scallops with Jicama Grapefruit and Roasted Garlic Mojo
Ingredients
- 1 cup Ruby Red grapefruit juice
- 4 garlic cloves, roasted
- 1 cup olive oil, plus extra, for searing
- 1 teaspoon grapefruit zest
- 1 small red onion, cut into small dice
- 1 medium jicama, cut into small dice
- 2 grapefruits, segmented and cut into small dice
- 1 pound scallops, cleaned
- 1 tablespoon balsamic vinegar
- 3 tablespoon Worcestershire sauce
- 4 tablespoons grated panela
- Salt and pepper
Instructions
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