Scallop Mango Ceviche

There’s no denying that a simple sauté in butter or oil is an amazing way to enjoy some Nantucket Bay Scallops. But as the days are getting longer and the temps getting warmer, maybe it’s time to try something new!

We called our friend and local chef, Kevin Burleson, and not only did he offer a recipe for Mango Scallop Ceviche, but he prepared it for us too! And we can confirm that it’s an absolute treat. If you’re like us and stocked up, it’s a great recipe for frozen bay scallops to impress your friends at the cookout this summer.

Half pound of Nantucket Bay Scallops

One half mango

Quarter yellow bell pepper

One rib of celery

One orange

One lime

Honey, Olive Oil, Salt

Halve or quarter fresh or thawed scallops to a size of your liking

Dice mango and small dice yellow bell pepper and celery

Mix in a bowl with the juice of one lime, one teaspoon of honey, one tablespoon of olive oil, a pinch of salt, and lime zest

Garnish with small segments of orange slices