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• 90 g Clearwater argentine scallops sliced in 1 to 3 slices
• 1 Lime zested and juiced
• 1 Orange juiced
• 5ml Grated ginger
• 15ml Chopped cilantro (reserve a few sprigs for garnish)
• 10ml Minced Shallot
• 2 Stalks green onion sliced
• ¼ Jalapeno minced seeds and ribs removed
• 10ml Honey
• 60ml Olive oil
• 12 Bread rounds (toasted baguette slices)
• 1 Garlic clove
• 1 Tomato seeded and diced fine
• ½ Mango diced

• In a bowl mix together the juice and zest of lime and add scallop slices.
• Allow to marinate for 30 minutes; then add orange, grated ginger, shallot, tomato, jalapeño, honey, mango and cilantro.
• Add scallop slices and allow to rest for 2 hours.
• Toast bread rounds and drizzle with olive oil.
• Arrange scallop slices and diced vegetable mixture evenly on bread rounds and sprinkle with green onion.
• Present on a Tapas plate.
• Garnish plate with a twist of lime and a few sprigs of cilantro.