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Scallops and Mango CevicheMarinade scallops in Maine-ly Drizzle's Herbs de Provence Olive Oil and Maine-ly Drizzle's Alfoos Mango Balsamic. Serve with sliced mangos and avocados for a zesty seafood salad. Ingredients- 1 lb fresh bay scallops
- 3 limes, zested and juices
- 1/3 c Maine-ly Drizzles Alfoos Mango White Balsamic
- 3 T Maine-ly Drizzle's Herbs de Provence Olive Oil
- sm. bunch fresh chives, chopped
- 1 ripe mango, peeled and sliced
- 5 radishes, sliced thinly on a mandolin
- 2 avocados, peeled, medium diced
- 1 Serrano chili, sliced thinly on a mandolin
Directions- In a non-reactive bowl, marinate the scallops in lime juice, lime zest, Mango White Balsamic, chives, mango and Tarragon Olive Oil for 2-4 hours in the refrigerator, stirring occasionally.
- Remove from refrigerator and allow to reach room temperature. Mix in the avocado and radish. Plate in a small bowl and finish with a sprinkle of Lime Sea Salt and a garnish of Serrano chili slices.
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