INGREDIENTS
- 2 oz. Marzetti® Champagne Vinaigrette
- 12 oz. Sea scallops, fresh, dry, cut into eighths
- 2 Blood oranges, cut into segments, reserve juice
- 2 Valencia oranges, cut into segments, reserve juice
- 6 oz. Ripe mango, peeled, small dice
- 1 oz. Cilantro, washed and de-stemmed, julienned
- 6 oz. Red pepper, small dice
- 1 Avocado, small dice
- For garnish - Cilantro and/or micro greens
Cut the scallops into eighths; marinate in the reserved citrus juice. Combine the mango, red pepper, diced citrus segments and Marzetti® Champagne Vinaigrette. Add the marinated scallops and allow mixture to sit for a minimum of 3 hours before serving. At time of serving, add the fresh cilantro and fresh diced avocado. Serve chilled.
