Funk it up ceviche

4 Appetizers

Ingredients

Quantity Ingredient
½ pounds Baby scallops
¼ cup Lemon juice
¼ cup Orange juice
¼ cup (2 ounces) julienned
Prosciutto
1 tablespoon Minced shallots
½ cup Small dice cantaloupe
1 tablespoon Chopped fresh mint
2 tablespoons Olive oil
Salt and pepper
½ pounds Arugula leaves
1 tablespoon Chopped orange zest

Directions

ESSENCE OF EMERIL #EE2181

Place the scallops in a glass bowl and cover with the lemon and orange juices. Cover and refrigerate for 4 hours, stirring occasionally.

Drain the excess juice. Add to the bowl the prosciutto, shallots, melon, mint, olive oil, salt and pepper. Toss and adjust the seasonings. Place the arugula on two salad plates and top with the finished product. Garnish with chopped orange zest.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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