Bite with Belkys: Fire and Ice Scallops

The Chef: Jorge Garcia
The Dish: Fire and Ice Scallops

Ingredients for relish:
1/4 cup of Mango, diced
1 shallot, diced
2 hass avocados, diced
1 5x7 tomato, diced
1/4 of a pineapple, diced
Juice of 1/2 a lemon
Juice of 1/2 a lime
1/2 a bunch of fresh cilantro, chopped
Salt and pepper, to taste

Method of Preparation:

-In a large mixing bowl, combine mango, shallots, avocado, tomato and pineapple pieces.

-Then add lemon juice, lime juice, fresh cilantro and a pinch of salt and pepper. Stir it all together and set it to the side.

Ingredients for Scallops:
3 U-10 Sea Scallops
Salt and pepper, to taste
1 tbs. of olive oil
1/4 cup of White Wine
1 tbs. of sweet chili sauce

Method of Preparation:

-Start by seasoning the scallops with salt and pepper. Then, in a hot pan with olive oil, cook the scallops for about two minutes on each side or until they have a nice golden crust on the outside.

-Next, Chef Jorge likes to deglaze the pan with white wine.

-Finish the scallops in a 350 degree oven for three to four minutes.

To Plate the Dish:

First, drizzle some sweet chili sauce on the plate. Chef Jorge says if you can't find it, you can use teriyaki sauce instead. Then add a dab of the sauce over the scallops, and serve them on a plate. Place the relish in between, and garnish with a couple of scallions.

Serving Suggestion: Pink Champagne

Serves: 1

FOR MORE INFORMATION:

Cielo Garden & Supper Club
3390 Mary Street (Streets of Mayfair)
Coconut Grove, FL 33133
(305) 446-9060