recipe ingredients
1 pound sea or bay scallops
1 teaspoon olive oil
1/2 cup minced shallots
1/2 teaspoon minced canned chipotle chilies in adobado
1/2 cup lime juice
1/2 cup white distilled vinegar
1/2 pound jicama
1/2 cup minced fresh cilantro
Lime halves

recipe directions
Salt and pepper Rinse scallops and drain on paper towels. If scallops are more than 1/2 inch thick, cut in half to make thinner rounds. In a 10- to 12-inch frying pan over medium heat, stir oil, shallots, and chipotles until shallots are limp, about 3 minutes. Stir in lime juice, vinegar, and 1/2 cup water; bring to a boil over high heat. Add scallops in a single layer; reduce heat, cover, and simmer just until opaque but still moist-looking in center (cut to test), about 2 minutes. With a slotted spoon, transfer scallops to a bowl. Boil liquid over high heat, uncovered, until reduced to 1 cup; pour over scallops and chill until cool, at least 1 1/2 hours or up to 8 hours. Meanwhile, peel jicama, rinse well, and cut into 1/4-inch-thick matchsticks. Gently mix jicama with scallops and spoon into shallow bowls, drizzle with liquid. Garnish with cilantro and lime halves. Add salt and pepper to taste.

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