Wanted to get some feed back. One of my dinner events coming up I will have one person that cant have shellfish, my second course was going to be:
Seared scallops with a sweat & sour strawberry salsa with a balsamic reduction
I was thinking of making for that one guest as an alternative:
Halibut (about 3 pcs the size of what the scallops would be) topped with a mango salsa and a mango chardonnay vinaigrette.
My thinking is to keep it seafood and with fruit like everyone else would be having.
