Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Sautéed Bay Scallops with Warm Tropical Relish
|
Seafood-4038
|
Tropical Relish |
|
1/2 cup |
fresh mango, diced |
2 tablespoons |
parsley, chopped |
1/2 cup |
fresh papaya, diced |
2 tablespoons |
fresh lime juice |
1/4 cup |
red pepper, diced |
1 tablespoon |
olive oil |
1/4 cup |
green onion, sliced |
1 tablespoon |
Balsamic vinegar |
2 tablespoons |
fresh cilantro, chopped |
2 tablespoons |
fresh basil, chopped |
|
salt to taste |
|
fresh cracked black pepper to taste |
|
Bay Scallops |
|
2 tablespoons |
olive oil |
3/4 cup |
dry white wine |
1 pound |
fresh bay scallops |
|
salt to taste |
2 tablespoons |
shallots, chopped |
1 teaspoon |
garlic, chopped |
|
fresh cracked black pepper to taste |
|
Preparation |
|
Combine first 12 ingredients for Tropical Relish and let stand for 30 minutes. Pre-heat saute pan over medium high heat; add olive oil, salt and pepper scallops. Place seasoned scallops in saute pan and let sear without stirring for approximately 1 minute; add shallots and garlic and stir. Add wine and reduce liquid by half. Add relish, quickly stir and remove from heat. Serve immediately.
Yield
4-6 appetizer portions
|
|
Look for "Fresh from Florida" ingredients at your grocery store.
|
