Crostada of Scallops


        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

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