1 1/2 lbs. bay scallops
1 mango
1 Serrano chili
2 limes
2 lemons
5 leaves basil, chopped
3 leaves mint, chopped
1/2 tsp. black Pepper
Pinch of salt
Tortilla chips
Preparation:
Dry scallops with paper towels then cut into quarters and place in bowl. Juice limes and place in bowl with scallops. Toss and put in refrigerator to cure for at least 30 minutes to 1 hour.
Peel mango then chop into quarter inch pieces. Juice lemons and combine lemons and mango into separate bowl. Seed and finely chop chili. Add chili, basil, mint and black pepper to mango.
Drain scallops and add to mango. Taste, add salt and adjust seasonings as necessary.
Serve with tortilla chips.
Variation:
Substitute sea bass, shrimp or other white fish for scallops.
History:
Chef George (at Chef Tech Cooking School) tossed this together in an effort to use some bay scallops (with water) that were purchased by mistake. It ended up being the favored dish during the seafood class that included fried calamare.
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