Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4-6

Ingredients

    •   1½ lbs Patagonian Scallops, cooked
    •   4 oz cream cheese
    •   4 oz pepperjack cheese, shredded
    •   ¾ cup dried pineapple rings*, chopped finely
    •   ¾ cup green onion, chopped
    •   ¼ cup cilantro, chopped finely (optional)
    •   2 tbsp lime juice
    •   ¾ cup almonds, chopped
    •   Tabasco, salt and pepper to taste
    •   10 to 12 10” flour tortillas

Method

1. Combine and mix well all ingredients, except scallops.
2. Add scallops and mix gently.
3. Coat ½ of 10” tortilla with an even ½ inch layer of scallop
   mixture.
4. Fold tortilla in half and gently press two sides together. 
   Repeat process with second tortilla.
5. Spray sauté pan with vegetable spray and place both
   tortillas in pan, OR very lightly brush each side of folded tortilla with mayonnaise.
6. Cook on both sides until browned. Remove from pan
   and cut each tortilla into 4-6 equal pieces.
7. Plating: Arrange on plate and serve with your favorite fresh salsa.

* Dried fruit options: Golden raisins, Dates, Apricots, Mangoes, Cherries, Papaya or Cranberries.

This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/argentine-scallop-recipes/patagonian-scallop-quesadilla/