16 lg uncooked scallops, dry packed
32 mini fillo shell cups
Court Bouillion (see recipe)
Mango Salsa (see recipe) or use purchased mango salsa
Poach scallops in court-bouillon and set aside to cool. When
scallops are cool, cut in half and place one half in each of the
fillo cups. Add ½ teaspoon or so of mango salsa.
Top with a cilantro leaf and serve. Makes 32 appetizers
32 mini fillo shell cups
Court Bouillion (see recipe)
Mango Salsa (see recipe) or use purchased mango salsa
Poach scallops in court-bouillon and set aside to cool. When
scallops are cool, cut in half and place one half in each of the
fillo cups. Add ½ teaspoon or so of mango salsa.
Top with a cilantro leaf and serve. Makes 32 appetizers
Poached Scallops with Mango Salsa
2 small mangoes, peeled, pitted, and cut into ¼ - inch dice
3/4 cup chopped red onion
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated lime peel
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
Mix all ingredients in small bowl. Season with salt and pepper.
(Can be made 6 hours ahead. Cover and chill.)
3/4 cup chopped red onion
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated lime peel
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
Mix all ingredients in small bowl. Season with salt and pepper.
(Can be made 6 hours ahead. Cover and chill.)
Mango Salsa
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