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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Scallops with Mango and Avocado

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Scallops with Mango and Avocado Empty Scallops with Mango and Avocado

    Post by Lobo Sat 06 Feb 2016, 12:23 am

    Scallops with Mango and Avocado Img84l
    Scallops with Mango and Avocado
    Scallops with Mango and Avocado Translucent
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    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 4
    This Peruvian-inspired dish can be made with halibut or cod. Substitute 1 1/4 lb. halibut fillet, cut into 1/2-inch cubes. Sear the halibut for about 1 minute per side and proceed with the recipe.






    • 71

    Ingredients:


    • 1 1/4 lb. bay scallops or sea scallops, side muscles removed
    • 1 to 2 Tbs. canola oil
    • 1 1/4 cups fresh lime juice (from 7 or 8 limes)
    • 1 1/2 Tbs. finely chopped fresh cilantro
    • 2 tsp. salt
    • 3/4 tsp. red pepper flakes
    • Hot sauce such as Tabasco, to taste
    • 1 mango, peeled, pitted and cut into small cubes
    • 1 avocado, pitted, peeled and cut into small cubes
    • Olive oil for drizzling

    Scallops with Mango and Avocado Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.

    Directions:

    Cook the scallops
    If using large sea scallops, cut the scallops in half horizontally.

    In a large fry pan over medium-high heat, warm 1 Tbs. of the canola oil until hot but not smoking. Working in batches so the pan is not crowded, sear the scallops for 1 to 2 minutes per side, adding more canola oil if needed. Transfer the scallops to a plate.

    Marinate the scallops
    In a glass or ceramic bowl, combine the lime juice, cilantro, salt, red pepper flakes and hot sauce. Add the seared scallops and toss. Gently stir in the mango and avocado.

    Spoon the mixture into martini glasses. Drizzle with olive oil and serve immediately. Makes about 4 cups.

    Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

      Current date/time is Fri 26 Apr 2024, 10:36 am