Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 6

Ingredients

    •   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

Method

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.
6. Plating: Present on a Tapas plate. Garnish plate with a twist of lime and a few sprigs of cilantro.

This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/argentine-scallop-recipes/crostada-of-scallops/