15 Min

DF

GF

Mustard Scallop Salad

We love ceviche in all forms. This recipe is inspired by our love for scallops and how well they pair with mustard oil and mango.

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Cook Time

15 Minutes

Serves

4

Directions

Step 1

To prepare the salad, layer the bottom of a serving bowl or a plate with the cucumber and scallops.

Step 2

Top with lime juice, salt, radishes, mango, and serrano peppers. Set aside.

Step 3

Heat the mustard oil. Add kari leaves and then add mustard seeds to pop. Pour over the salad.

Step 4

Top with pine nuts and serve.

Notes & Variations

Use nectarines or peaches instead of mangos.

Ingredients

Half an English cucumber, thinly sliced

8 large scallops, thinly sliced (buy very high quality)

Juice of 2 limes

1 teaspoon salt

3 radishes, thinly sliced

1/2 cup diced sweet ripe mango

1 tablespoon thinly sliced serrano peppers (optional)

4 tablespoons mustard oil

10 to 12 kari leaves

1 teaspoon mustard seeds

1/4 cup pine nuts

Step 1

To prepare the salad, layer the bottom of a serving bowl or a plate with the cucumber and scallops.

Step 2

Top with lime juice, salt, radishes, mango, and serrano peppers. Set aside.

Step 3

Heat the mustard oil. Add kari leaves and then add mustard seeds to pop. Pour over the salad.

Step 4

Top with pine nuts and serve.

Half an English cucumber, thinly sliced

8 large scallops, thinly sliced (buy very high quality)

Juice of 2 limes

1 teaspoon salt

3 radishes, thinly sliced

1/2 cup diced sweet ripe mango

1 tablespoon thinly sliced serrano peppers (optional)

4 tablespoons mustard oil

10 to 12 kari leaves

1 teaspoon mustard seeds

1/4 cup pine nuts

Notes & Variations

Use nectarines or peaches instead of mangos.

Tags:

15 Min

Tags:

15 Min

If you liked the mustard oil in this salad...

Here are two different ways to continue to use it in your cooking!

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