Wednesday, April 6, 2016

Recipe: Scallop Ceviche

Photo by Kristen Finn
This recipe is perfect for your summer and spring gatherings.  You can find the full recipe in the Capital Cooking Cookbook.
2 large Scallops
2oz Small Diced Mango
2oz small Diced Pineapple
Small bunch Cilantro
Salt and Pepper
Lime Juice and zest (at least 1/4 cup)

Dice Two Scallops, add mango, pineapple, lime juice, salt, pepper and some chopped cilantro, have this ready and cold in the refrigerator.  Serve on decorative spoons or you could make miniature phyllo cups.  This recipe is from our French Style Cuisine show at Marcel's.  Multiply as necessary.

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