SCALLOPS WITH PICO DE GALLO 6 servings

INGREDIENTS

350 g (3/4 lb) scallops, thinly sliced
3 red cherry tomatoes, sliced in six wedges
100 g (3.5 oz) jicama, peeled and cut into thin strips
50 g (1.75 oz)

cucumber, peeled and seeds removed, cut into thin strips
1

serrano chile, opened, seeded and finely chopped
½ red onion, finely chopped
¼ cup coriander leaves, finely chopped
½

Hass avocado, peeled, stone removed and diced in small cubes
Juice of 2 lemons
salt to taste
black pepper, freshly ground, to taste
olive oil, to taste
50 g (1.75 oz)

of shelled unsalted pumpkin seeds, toasted and coarsely chopped

PROCEDURE

Combine the tomatoes, jicama, cucumber, onion, cilantro, avocado and lemon juice in a bowl. Add salt and pepper.

SERVING METHOD

Arrange the scallop slices on a platter and add the mixture.
Drizzle with a touch of olive oil and sprinkle over pumpkin seeds, serve immediately.

GLOSS

Pico de gallo is part of a large inventory of traditional Mexican sauces, and usually includes fresh fruit and vegetables. There are several versions of how the sauce got its name, which means “the cock’s beak” in Spanish. According to Chef Ricardo Muñoz Zurita, all ingredients are chopped to the size of chicken feed. Chef Alicia Gironella believes that the size of the ingredients in this sauce should not exceed that of cock’s beak.

Products

Avocado
Clam
Pumpkin seeds
Cherry