SCALLOP PICO DE GALLO - Tiffany & Scott Haugen

SCALLOP PICO DE GALLO - Tiffany & Scott Haugen

In a medium bowl mix all liquids with onion, pepper, garlic and zest. Add scallops and refrigerate 4-6 hours.

Right before serving, add remaining ingredients, stirring gently. Salt and pepper to taste. Serve with tortilla chips*.



  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/4 cup white wine
  • 1/4 cup minced sweet onion
  • 1 tablespoon minced jalapeno
  • 1 teaspoon minced garlic
  • 1/2 teaspoon lime zest
  • 1/2 pound chopped scallops
  • 1 cup seeded, chopped tomato
  • 1 cup seeded, chopped cucumber
  • 1 tablespoon chopped fresh cilantro Salt & black pepper to taste


*To make homemade tortilla chips, simply brush olive oil or butter onto both sides of a corn or flour tortilla. Place on a baking sheet. Cut into wedges or strips and bake in a preheated 350° oven 3-4 minutes on each side. Scallop Salsa can also be served in a halved avocado.

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