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.
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