-
-
Subscribe To Bret's Table
-
Archives
What I’ve enjoyed recently …
All Saints, this new Minneapolis
hot spot sports in innovative yet
approachable menu. Cocktails
are amazing too!
222 East Hennepin Ave
Minneapolis MN 55414Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Farmette
- Gale Gand
- HiP Paris Blog
- Hunter Angler Gardener Cook
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Poached Scallops with Mango Salsa
16 large uncooked scallops, dry packed
32 mini fillo shell cups
Court Bouillon (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 (or quarters, depending on their size) and place one piece in each of the fillo cups. Add ½ teaspoon or so of mango salsa.
Top with a cilantro leaf and serve. Makes 32 appetizers
Mango Salsa
2 small mangoes, peeled, pitted, and cut into ¼ inch dice
¾ cup chopped red onion
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
½ teaspoon grated lime peel
? 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.)