Lima, Peru  |  Sunday, March 21, 2010 05:21  |  |  | 


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Gastronomy

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Food / Recipes

Conchas con Mango y Palta / Sautéed Scallops with Mango and Avocados over Arugula

 
Average


Ingredients
1 pound or 500 grams fresh scallops
washed and quickly sautéed in butter and 2 cloves of garlic
minced.
1 mango peeled and cubed small about 1 ½ to 2 cups
1 large Haas or Fuerte avocado peeled and cubed about 1 ½ to 2 cups
½ pound or 250 grams of Arugula and Romaine lettuce
washed and patted dry.

Dressing:
½ cup extra virgin olive oil
¼ cup Balsamic Vinegar
1 tsp. Dijon mustard
1 tsp. fresh thyme
1 tsp. salt. Garnish: ½ cup parmesan cheese- shaved
fresh ground black pepper
¼ cup toasted sunflower seeds

Preparation
Combine the dressing ingredients. On a large serving plate, arrange lettuce and arugula. Place on top the warm sautéed scallops. Drizzle dressing over all and top with parmesan cheese, fresh ground pepper and sunflower seeds

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