The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Photo by kellieann
Reviewed: Nov. 2, 2010
This was delicious! I took mrs. kosmos advice and cut down on the amount of cilantro and lime juice. I used 1/4 cup cilantro and 3 tablespoons lime juice. I also cut back on the hot pepper flakes. Will definitely make again!
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Photo by kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed: Aug. 26, 2010
As written, the proportions of the ingredients are off. But by fixing the proportions, this came out fabulous for me. Use the amount of scallops, tomato, avocado and olive oil that the recipe calls for. Use 1/2 of a small onion instead of green onions, 1/4 cup cilantro, juice of one lime (mine yielded almost 1/4 cup), 1/2 tsp salt. Of course, the amount of red pepper depends on personal taste. I used one small, fresh medium-heat chili pepper. My hubbie and I loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed: Apr. 30, 2008
My family loved this recipe. It is a great way to make scallops different. This goes great as a side "salad" with fish or a great lunch just by itself.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.6 star rating.
Reviewed: Dec. 31, 2006
Not sure if I would make it again or not but wasn't bad. I did not have tomotoes and Cilantro is not one of my favorite spices so I used some Salsa in place of. I also added some fresh Maine Shrimp.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.6 star rating.
Reviewed: Nov. 30, 2006
i really didn't like this. the cilantro was way too overpowering. i think a teaspoon of it would be plenty. the flavors just didn't blend well together.
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Cooking Level: Intermediate

Home Town: Cuyahoga Falls, Ohio, USA
Living In: Denver, Colorado, USA

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