Funk it up ceviche
4 Appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Baby scallops |
| ¼ | cup | Lemon juice |
| ¼ | cup | Orange juice |
| ¼ | cup | (2 ounces) julienned |
| Prosciutto | ||
| 1 | tablespoon | Minced shallots |
| ½ | cup | Small dice cantaloupe |
| 1 | tablespoon | Chopped fresh mint |
| 2 | tablespoons | Olive oil |
| Salt and pepper | ||
| ½ | pounds | Arugula leaves |
| 1 | tablespoon | Chopped orange zest |
Directions
ESSENCE OF EMERIL #EE2181
Place the scallops in a glass bowl and cover with the lemon and orange juices. Cover and refrigerate for 4 hours, stirring occasionally.
Drain the excess juice. Add to the bowl the prosciutto, shallots, melon, mint, olive oil, salt and pepper. Toss and adjust the seasonings. Place the arugula on two salad plates and top with the finished product. Garnish with chopped orange zest.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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