Take 6 sea scallops per person, pat dry
create a marinade that includes
1T sesame oil
1T olive oil
1T rice vinegar
1t grated fresh ginger
juice of one lime
zest of one lime (the more zest the better)
Salt and pepper to taste
Toss the ingredients in a large zipper top plastic bag and let sit for about 20 minutes for the flavors to get happy
While the flavors are mingling, make a nice salad with mixed greens, some baby arrugula and radiccio. Chop 1 ripe mango into chunks and mix with the salad. Add 1/2 cucumber peeled, seeded and cut into matchstick shaped pieces. Toss the greens with 1T good olive oil, 1/2 t balsamic vinegar and salt and pepper to taste. Split between two plates.
Fire up a grill pan.
When the pan is nice and hot, grill the scallops. I cook 2-3 minutes per side until you get nice lines on each side. Place on top of the greens and enjoy. This is nice with a crusty french bread
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