Scallop Seviche
Serve this refreshing hors d’oeuvre in individual serving dishes. Very small appetizer bowls or porcelain Chinese soup spoons are ideal. Use a large pot for blanching scallops to ensure that the water remains at the boiling point and the scallops get cooked through in the shortest amount of time.
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Ingredients: |
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|
8 oz |
bay scallops (or sea scallops, cut in 1/2-inch/ 1 cm cubes) |
250 g |
|
1 tbsp |
extra-virgin olive oil |
15 mL |
|
¼ cup |
lime juice |
50mL |
|
½ tsp |
salt |
2mL |
|
¼ tsp |
hot pepper flakes |
1mL |
|
½ cup |
diced seeded cucumber |
125mL |
|
2 tbsp |
each finely diced sweet red and yellow pepper |
25mL |
|
2 tbsp |
chopped fresh mint or coriander |
25mL |
Instructions:
In large saucepan of boiling water, cook scallops just until firm, about 1 minutes; drain. Transfer to bowl and toss with oil; let cool. Drain. (Make-ahead: Cover and refrigerate for up to 8 hours)
Stir in juice, salt and pepper flakes. Cover and refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 3 hours.)
Mix in cucumber, red and yellow peppers, and mint. To serve, divide among small bowls or Chinese soup spoons.
Makes 8 servings: about 44 cal. per serving
