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By Anthony Salemme, contributing chef
Serves 4 as a starter
This Summer may be starting to wind down, however this chilled appetizer or main course is very satisfying. Serve with tortilla chips and maybe some guacamole – and you have a meal.
12 ounces sea scallops, muscle removed and sliced in half
1 cup pineapple, chopped into small cubes
1/3 cup lime juice
1/3 cup pineapple juice
1 jalapeño, minced fine
1 shallot, peeled minced fine
1 Tablespoon Cilantro, chopped fine
Mix all together in a glass bowl. Cover and chill for 4-6 hours. The acidity in the lime juice and pineapple cooks the scallops.
Garnish with edible flowers if you have them growing. Nasturtium, honeysuckle, impatiens, roses.