Marinated Scallops Courtesy Of: Tara Plischke, S.A.I.T. Marinated Scallops 8 servings 16 Marinade Scallops 1 Roma Tomato 150 mL or 3/4 cup Lime juice 90 g or 3 oz White wine 60 g or 2 oz Olive oil 1 mL or 1/4 tsp Salt 15 mL or 3 tsp Jalapeno 1/2 Red onion Fresh cilantro, dill and cracked pepper to taste Balsamic drizzle 300 g or 10 oz Balsamic vinegar Melon Salsa 50 mL or 1/4 cup Honeydew 50 mL or 1/4 cup Cantaloupe 50 mL or 1/4 cup Watermelon 50 mL or 1/4 cup Red grapes, halved or quartered 10 mL or 2 tsp Red pepper 10 mL or 2 tsp Yellow pepper 10 mL or 2 tsp Jalapeno Dice and mix all ingredients. This may be done the night before and store in refrigerator. 16 pieces Smoked salmon 750 mL or 3 cups Field mix 12 Chives Balsamic Drizzle: 10 oz (300g) Balsamic vinegar. In a pan heat vinegar until reduced by half. Place in squirt bottle or container.
On a plate, place overlapping slices of red and yellow tomatoes to form a circle.
Place a small bundle of field mix on top of the tomatoes.
Take a piece of salmon and fold in order to wrap around scallop. Place two wrapped scallops on the field mix and garnish with chives.
Take the Balsamic reduction and lightly drizzle around the scallops on the plate to finish.