Bay Scallop En Papillote with Mango Sauce /draft
INGREDIENTS:
1 1/2 ts Ground cumin
1 c Fresh lime juice
1/2 c Fresh orange juice
2 lb Bay scallops
1 Hot red chili pepper; finely
-chopped
1/4 c Red onion; finely chopped
3 Ripe plum tomatoes; seeded
-and chopped
1 Red bell pepper; seeded and
-chopped
3 Green onions; chopped
1 c Chopped fresh cilantro
1 Lime; sliced, for garnish
1 1/2 ts Ground cumin
1 c Fresh lime juice
1/2 c Fresh orange juice
2 lb Bay scallops
1 Hot red chili pepper; finely
-chopped
1/4 c Red onion; finely chopped
3 Ripe plum tomatoes; seeded
-and chopped
1 Red bell pepper; seeded and
-chopped
3 Green onions; chopped
1 c Chopped fresh cilantro
1 Lime; sliced, for garnish
Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped chili pepper and red onion. Cover and refrigerate for at least 2 hours.
Just before serving, drain the scallops and mix with the chopped tomatoes, bell pepper, green onions and cilantro. Garnish with the slices of lime.
Just before serving, drain the scallops and mix with the chopped tomatoes, bell pepper, green onions and cilantro. Garnish with the slices of lime.