Tender U-10 Scallops served with an orange-lemon sauce, fresh orange supremes, sliced jalapeño pepper and minced red bell pepper, garnished with fresh mint.
Yield: 2 Servings
2 Each U-10 Scallops, Thinly Sliced
10 Each Orange Supremes
10 Each Jalapeño Pepper, Sliced
1 Tbsp. Red Bell Pepper, Minced
Garnish Mint Leaves
¼ Cup Orange Juice
2 Tbsp. Lime Juice
1 Tbsp. Lemon Juice
1 Tbsp. Olive Oil
1 Each Garlic Clove, Thinly Sliced
1 tsp. White Onion, Minced
1 tsp. Honey
1 tsp. Sea Salt
- In a small mixing bowl, combine the orange juice, lime juice, lemon juice, olive oil, garlic clove, white onion, honey and sea salt for the orange-lemon sauce.
- On a plate, separate the U-10 Scallop slices and garnish each with an orange supreme, jalapeño pepper slice, red bell pepper and a mint leaf.
- Drizzle the sauce over the U-10 Scallops.