Yield: 12 servings 4 large mangos,peeled,pitted,cut into 1 ⁄4 - in.cubes 2 medium avocados,peeled,pitted,cut into 1 ⁄4 -in.cubes 1 cup frozen corn,thawed and drained 1 cup red onion,finely diced 1 ⁄2 cup lime juice 1 ⁄4 cup cilantro,chopped 2 tsps.salt,divided 48 fresh scallops,10/20 count,rinsed, patted dry 1 ⁄2 tsp.black pepper 1 1 ⁄2 cups hazelnuts,toasted,skins removed, coarsely ground 2 Tbsps.olive oil Mix mango, avocado, corn, onion, lime juice, cilantro and 1 tsp. salt in bowl; set ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.