Mango and Cucumber Salsa
Mango and Cucumber Salsa
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INGREDIENTS:
1 Mango, diced small
1/4 cup Hot House Cucumber, seeded and diced small
1/3 cup Red Onion, diced small
1 tablespoon Fresh Cilantro, chopped
1 Lime, juiced
Sea Salt and Black Pepper, to taste
DIRECTIONS:
Place the diced mango, cucumber, red onion and chopped cilantro in a bowl. Season with sea salt and black pepper. Squeeze the juice of an entire lime on top and toss to combine. Taste for seasoning, then refrigerated for at least one hour and serve.
Adapted from:
Prawns and Scallops Salad | Sea Food Salad | Healthy Recipe | Cook Book | Novotel Imagica
Hello Friends
This time Cook Book is back at Novotel Imagica. This time there are more interesting recipes with the help of some best chefs from Novotel Imagica. This is a kind of Travel show where we are trying to bring authentic recipes from the respective place.
In this recipe you will find Chef Lokesh making a famous sea food salad recipe called PRAWNS AND SCALLOP SALAD. Do watch this and try to make this easy and simple recipe at your home and we will see you in the comment section below.
Location Courtesy : Novotel Imagica (Khopoli)
Chef : Lokesh
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Grilled Scallops with Summer Corn, Tomato & Basil Salad
Grilled Scallops with Summer Corn, Tomato & Basil Salad
Prep: 20 minutes Grill: 14 minutes Serves: 4
3 (10-inch) wooden skewers
2 medium ears fresh corn, silks and husks removed
¼ cup olive oil
3 tablespoons fresh lime juice
1 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 medium heirloom tomatoes, cut into ½-inch pieces
⅓ cup crumbled feta cheese
¼ cup finely chopped red onion
3 tablespoons chopped fresh basil
1 package (16 ounces) Market 32® Wild-Caught 20/30 Count Sea Scallops, thawed if necessary
1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. Brush corn with 1 tablespoon oil and place on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning ¼ turn every 2 minutes. Transfer corn to cutting board; cool slightly. Cut corn kernels from cob.
2. In large bowl, whisk lime juice, honey, ¼ teaspoon salt, pepper and 2 tablespoons oil; gently fold in tomatoes, cheese, onion, basil and corn. Makes about 5 cups.
3. Thread scallops onto skewers; brush with remaining 1 tablespoon oil and sprinkle with remaining ¼ teaspoon salt. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once. Remove scallops from skewers; serve over salad.
Approximate nutritional values per serving (6 scallops, 1¼ cups salad): 383 Calories, 18g Fat (4g Saturated), 86mg Cholesterol, 721mg Sodium, 23g Carbohydrates, 2g Fiber, 8g Sugars, 35g Protein
How to make award-winning Grilled Sea Scallops with Avocado Corn Relish
Avocado Corn Relish & Grilled Sea Scallops recipe by Rena Frost, Chef/Owner of Mac's on Main and Mac's Bar & Grill in Colleyville, TX. Recreated by Chef's Roll.
Scallops with Mango Puree Canape
Recipe here:-
Canapés are a wonderful treat for your friends and family during the Xmas holidays!
This recipe is as easy as pie, starting by prepping pickled cucumbers, making a puree using honey mangos, and then searing scallops using butter (who doesn’t love butter and scallops?)
Use serving spoons, and add mango puree, pickled cucumber dices and the seared scallop and you’re ready to serve!
Shop for ingredients for this dish at NTUC FairPrice -
Fried Scallops in Corn Cucumber Bacon Relish Recipe
This is my first time to cooked scallops, I'm not a fan until I visited Vail Colorado recently. I went to this restaurant (forgot the name) and order this in the menu. I love this recipe because its so light and delicious. I devoured it!!! love love love it!!! So I imitate to share it with you guys, before summer is over.
The sweetness of the corn and bacon crunch perfect combination.
So let know me what you think about this recipe.
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Simple cooking makes happy cooking!!!