Crostada of Scallops

Patagonian Scallop Crostada


90 g Clearwater Patagonian scallops sliced in 1 to 3 slices
1 lime zested and juiced
1 orange juiced
5 ml grated ginger
15 ml chopped cilantro
10 ml minced shallot
2 stalks green onion sliced
1/4 jalapeno minced seeds and ribs removed
10 ml honey
60 ml olive oil
12 bread rounds (toasted baguette slices)
1 garlic clove
1 tomato seeded and diced fine
½ mango diced


        1.    In a bowl mix together the juice and zest of lime and
               add scallop slices.
        2.    Allow to marinate for 30 minutes; then add orange,
               grated ginger, shallot, tomato, jalapeño, honey, mango
               and cilantro.
        3.    Add scallop slices and allow to rest for 2 hours.
        4.    Toast bread rounds and drizzle with olive oil.
        5.    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.

        Serves: 6