Bahía Magdalena Scallops with Cilantro Mint Vinaigrette

These huge fresh beautiful scallops come from Baja California, Mexico. They are served over mixed lettuces tossed with Olea Farms lemon blush olive oil from Paso Robles, California and toasted pine nuts.

The scallops are dusted in flour, dipped in egg, then rolled in Panko breadcrumbs before frying in hot peanut oil until golden brown. Then seasoned with sea salt.

Ingredient Still Life.
Cilantro Mint Vinaigrette inspired by Wolfgang Puck.
Seasoned Rice Vinegar, Hot Chili Sesame Oil, Hawaiian Honey, fresh ginger, mint, parsley, and cilantro are pureed in a food processor then peanut oil is added slowly to make the vinaigrette.

Bahía Magdalena
A very beautiful coastline offers plenty of beaches, inlets, marshes and mangrove swamps that are the sanctuary of resident and migratory sea birds and its waters are rich in species for commercial and sports fishing. The great Bahía Magdalena is not only the gate entrance to the Pacific, it is a natural reserve of gray whales that arrive to its waters to fulfill their biological cycle during the months of January to March. From

Buen Apetito!

6 thoughts on “Bahía Magdalena Scallops with Cilantro Mint Vinaigrette”

  1. I adore scallops, Lori Lynn. Your post makes me want to go out and gather some for dinner. In fact, the whole plate looks gorgeous. You should open a restaurant 🙂

  2. The scallop picture looks so yummy!!Haven’t had them in a while. Now I need to get some!!!!
    Thank you for the add on!!! I so appreciate it! I answered your questions on my blog. Thanks again from your fellow Chitown blogger.

  3. Oh, goodness, am I happy that the grocery stores are closed by now. Too tempting!
    The photos are incredibly beautiful.

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