Iberia Olive Oil
of Iberia Lemon Juice
finely chopped shallot
chopped to taste
large San Marcos jalapeño peppers
In a pan heat olive oil, sauté the scallops, seasoning them with the dill until they look opaque and acquire 145F of temperature.
Remove from heat and let them cool.
Using a large bowl, combine all the ingredients of the salad, add the scallops carefully, cover and refrigerate until serving time.