Argentine Scallop Quesadillas
Thank you to Clearwater for these recipes. Additional photos can be found in PDF document Recipe Cards - Argentine Scallops
Ingredients
1-1/2lbs Argentine Scallops, cooked*
4 oz cream cheese (Philadelphia)
4 oz. pepper jack cheese, shredded (Tillamook)
4 oz. sharp cheddar cheese, shredded
3/4 cup dried pineapple rings, chopped finely
Dried fruit options: golden raisins, dates, apricots, mango, cherries, papaya, cranberries
3/4 cup green onions, chopped
1/4 cup cilantro, chopped finely (optional)
2 Tbsp. lime juice
3/4 cup “Smokehouse” almonds, chopped
Tabasco, salt & pepper to taste.
10 to 12, 10 inch flour tortillas
To make
- Combine and mix well all ingredients except scallops.
- Add scallops and mix gently.
- Coat 1/2 of 10” tortilla with an even 1/2 inch layer of scallop mixture.
- Fold tortilla in half and gently press two sides together.
- Repeat this process with a second tortilla.
- Spray sauté pan with vegetable spray and place both folded tortillas in pan, OR very lightly brush each side of folded tortilla with mayonnaise.
- Cook on both sides until browned
- Remove from pan and cut each quesadilla in 4 equal pieces.
- Arrange on plate and serve with your favorite fresh salsa.
