Festive Scallop Fajitas
1 large red bell pepper, stemmed, seeded and cut into 1/2 inch strips lengthwise
1 large yellow onion, chopped
1 1/2 lb Alaskan Weathervane scallops (about 36)
1 large green bell pepper, stemmed, seeded and cut into 1/2-inch strips lengthwise
1/2 teaspoon lime peel, grated
1/4 cup fresh lime juice
2 tablespoons organic extra virgin olive oil
2 teaspoons raw honey
1 clove garlic, minced
1/4 teaspoon organic black pepper
1/8 teaspoon sea salt
8 (7‒9 inch) flour tortillas, warmed
2 firm-ripe avocados, peeled, seeded and chopped into small squares
2 teaspoons lime juice
1 1/2 cups prepared salsa
- Place peppers, onions, and scallops in a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the peppers, onions, and scallops and marinate, turning occasionally for 15‒20 minutes.
- Toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours.
- Broil or grill marinated ingredients 4‒6 inches from heat, turning once with spatula, just until the seafood is opaque, allowing about 3‒4 minutes on each side. Warm tortillas in oven or microwave.
- To make the fajitas, spoon the seafood and vegetables into warm tortillas. Add "red and green salsa" to taste. Roll up tortilla to enclose the filling. Serve with refried beans or Mexican rice, if desired.