Delicious recipe from our Executive Chef Mario Gagnon

SCALLOPS MARINATED IN LIME JUICE
GREEN PEPPERCORNS AND CORIANDER


1 lb or 454 g raw scallops (remove the peduncle) keep whole
juice from 2 limes
zest from ½ lime
1 ounce or 32ml olive oil
1 tablespoon or 15ml c chopped coriander
1 tablespoon or 15ml green peppercorns
½ teaspoon or 5ml sugar
salt and pepper to taste
½ teaspoon or 5ml Sambal (hot pepper paste
found with Asian food products)


Place all the ingredients in a bowl, mix well. Sample the marinade and adjust seasonings taste.

Refrigerate for 8 to 12 hours.


Delicious served with a small lettuce leaves and a fruity dressing