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Tapas recipe - scallops with lime and crab
Vieiras con cangrejo y lima

12 small to medium, or 6 large scallops (slice the later across horizontally)
Juice of 4 lines
Juice of 2 oranges
1½ tbsp brandy
1 small piece of root ginger, finely chopped
Salt and freshly ground black pepper
White crab meat, to garnish

To prise open the scallops, place them dark side of shell down and slip a sharp knife through the hinge to sever the muscle which holds the scallop to the shell.

Trim away the muscular ‘goot’. Wash and place in the refrigerator, in the cleaned shells, on a tray.

Mix the lime juice, orange juice, brand ginger and seasoning together and spoon over the scallops.

Marinate for four to six hours. The scallops will go opaque and be firm to the touch when ready.

Lightly season the crab meat and flake over the scallops.

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