SCALLOP CEVICHE
Provided by Food Network Kitchen
Time 5h
Yield 1 pound bay scallops
Number Of Ingredients 0
Steps:
- Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.
SCALLOP CEVICHE
Provided by Anna Getty
Categories Appetizer Quick & Easy Lunch Coconut Scallop Chill Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- 1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.
- 2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.
BAY SCALLOP CEVICHE
Provided by Ina Garten
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
- In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.
- When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.
BAY SCALLOP CEVICHE
For a simple yet impressive appetizer, marinate scallops in lime juice and then toss with a bright, citrusy mix of olives, tomato, jalapeno, orange juice and parsley. An essential part of Peruvian cuisine, ceviche can be customized with your favorite ingredients and is enjoyed in a variety of ways throughout Latin America.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the scallops and lime juice in a large bowl, making sure the scallops are submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
- Combine the olives, tomato, onion, jalapeno, orange juice, 2 teaspoons parsley, the sugar, hot sauce and 2 teaspoons salt in a separate large bowl. Refrigerate 30 minutes.
- Drain the scallops, reserving 1/4 cup of the lime juice. Add the scallops and reserved lime juice to the olive mixture. Toss and season with pepper. Cover and refrigerate, at least 1 hour or overnight.
- Sprinkle the ceviche with the remaining 1 teaspoon parsley. Serve with tortilla chips.
SCALLOP CEVICHE
Steps:
- Mix all ingredients in sterile plastic container. Refrigerate 6 to 8 hours only. If forgotten and left in marinade, scallops will overcook.
- Drain very well, remove all garlic and return to container.
- Will keep refrigerated up to 3 days.
GRILLED SCALLOP CEVICHE
Steps:
- Plop the scallops into a glass or stainless steel bowl. Combine the jalapenos and the Mojito Marinade and pour over the scallops. Marinate for 1 to 2 hours in the fridge.
- Fire up the grill; then get back inside and fish the scallops out of the marinade. Dry them off really well, and string them onto skewers (if you're using bamboo skewers, soak them in water for 10 minutes before skewering). Pour the marinade into a small saucepan and bring it to a rapid boil. Toss in the red peppers, turn the heat to low, and simmer for 2 minutes. Keep warm
- Grill the scallops over the hot coals for about 2 minutes on each side, or till the edges are tinged with a rich brown color and the flesh turns opaque.
- Ring a plate with lime wedges. Slide the scallops off the skewers and pile them up in the center of the plate. Pour on the sauce and serve family style, with a bunch of toothpicks so everyone can dig in.
- Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan till just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slice the contents of the bowl into the hot oil--be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.
SCALLOP CEVICHE (KINILAW NA SCALLOPS)
An acidic marinade is all that is needed to cook this spicy and sour scallop ceviche. You can also serve the scallops on toasted sesame crackers. As with all ceviches, the acidic marinade "cooks" the seafood without heat-and it happens pretty quickly. So it's good to make this at the last minute and set it out just before people dig in.
Provided by Yana Gilbuena
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Mix scallops with spiced coconut vinegar in a large bowl. Cover and chill 15 minutes or to desired firmness. Drain immediately, reserving vinegar, and arrange on small plates or in quartered coconut shells.
- Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes.
- Mix tomatoes, red onion, ginger, Thai chile, and calamansi with reserved vinegar. Top scallops with tomato mixture and sprinkle with green onions and fried garlic. Finish with a sprinkle of lemon zest and fleur de sel.
Nutrition Facts : Calories 100.8 calories, Carbohydrate 4.2 g, Cholesterol 18.5 mg, Fat 2.8 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 146 mg, Sugar 1.3 g
SCALLOP CEVICHE ON BLACK PASTA CAKES WITH CILANTRO SALSA
Yield Makes 48 hors d'oeuvres
Number Of Ingredients 15
Steps:
- Combine onion, juices, jalapeño, and salt in a bowl.
- Poach scallops in 4 quarts of simmering salted water, stirring occasionally, until just cooked through (scallops should be opaque with centers slightly pink), about 1 minute. Drain scallops and gently toss with marinade. Marinate scallops, covered and chilled, 3 hours.
- Boil pasta in a large pot of boiling salted water until just cooked through, 1 to 2 minutes. Reserve 1 cup cooking water, then drain pasta in a colander. Rinse briefly under cold running water to stop cooking (don't cool pasta completely) and drain well. Toss pasta with extra-virgin olive oil.
- Heat 1/4 inch olive or vegetable oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking. Form cakes by dropping a few strands of loosely squiggled pasta into a 1-tablespoon measure to fill it and inverting tablespoon into oil, flattening cake slightly if necessary. (If strands in bowl become too sticky to handle, stir in a little reserved pasta water, 1 teaspoon at a time. You need some starch from pasta to hold cake together, but you don't want strands to become wet.) Cook cakes, 4 at a time, until crisp, 45 seconds to 1 minute per side, and drain on paper towels. Season cakes with salt.
- Soak onion in cold water to cover 20 minutes, then drain and rinse well. Stir together onion, cilantro, tomatillos, tomato, jalapeño, and salt and chill, covered, until ready to use.
- Lift scallops out of marinade and put 1 on top of each pasta cake. Top with salsa and serve immediately.
SEA SCALLOP CEVICHE
Provided by Florence Fabricant
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Slice scallops horizontally 1/2 inch thick. Cover, and refrigerate. In a small bowl, sprinkle tomatoes with salt and refrigerate. Combine red onion, garlic, jalapeno pepper, bell pepper, olive oil and lime juice in a bowl. Refrigerate.
- About an hour before serving, drain liquid off tomatoes and add to onion mixture. Fold in chives and cilantro. Add scallops, and toss. Season to taste with salt and pepper. Allow to marinate about 30 minutes, then serve.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 380 milligrams, Sugar 2 grams, TransFat 0 grams
SCALLOP CEVICHE
Quick and easy scallop ceviche, just dice and mix!
Provided by Sharad
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 2h20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 10 g, Cholesterol 34.2 mg, Fat 1.3 g, Fiber 1.2 g, Protein 15 g, SaturatedFat 0.1 g, Sodium 246.9 mg, Sugar 4.8 g
SCALLOP CEVICHE
A chilled ceviche of bay scallops, lime, avocado, cilantro, and hearts of palm is served in scallop shells atop a bed of rock salt. If the scallops are too large they may be cut in half before marinating. Similarly, if you need to substitute sea scallops you may cut them into 1/2-inch pieces.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 6
Steps:
- Slice the ends off the limes, and stand on end. Use a paring knife to remove the peel and pith, following the curve of the fruit. Remove sections from membranes, and collect sections and juices in a small bowl. Cut sections into 1/2-inch pieces.
- Place scallops, olive oil, lime juice, hearts of palm, and lime pieces in a bowl, and toss to combine. Cover with plastic wrap, and place in the refrigerator for at least 2 hours or overnight.
- Just before serving, add avocado and cilantro to ceviche, and season with salt and freshly ground pepper. Fill scallop shells with 1 heaping tablespoon ceviche, and serve on a tray lined with coarse salt.
SHRIMP AND SNAPPER CEVICHE WITH TOMATILLOS
Transform the ceviche from a classic seafood appetizer into a fun finger food by serving it with tortilla chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 8h30m
Number Of Ingredients 12
Steps:
- Combine snapper, lime juice, and orange juice in a small glass bowl, making sure that fish is fully submerged in the juices. Cover, and refrigerate 8 hours or overnight.
- Bring a medium pot of water to a boil, and add shrimp. Cover, turn off heat, and let shrimp cook 2 minutes. Transfer to a bowl of ice water, and let sit 5 minutes to cool. Peel, devein, and cut shrimp in half lengthwise.
- Drain fish well. Transfer to a large glass bowl, and add shrimp. Add salt, sugar, and oil. Fold in orange and grapefruit segments, jalapeno, tomatillos, and cilantro. Season with a pinch more salt or sugar if necessary.
SCALLOP CEVICHE
Provided by Michael Ruhlman
Categories appetizer
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Salt the water and boil scallops for 2 minutes. Using a slotted spoon, transfer them to an ice bath to cool. Thinly slice each into 3 or 4 pieces and refrigerate.
- Set a medium saucepan over medium-high heat and add the oil. When hot, add the ginger, garlic and lemongrass and sauté for 5 minutes. Pour in the coconut water and coconut milk, bring to a boil and simmer until aromatic, about 10 minutes. Cool to room temperature, then chill in the refrigerator. Strain the liquid;discard the solids.
- In a mixing bowl, combine the scallops, lime juice, cooled coconut liquid, jalapeño, chives, red onion and tomato. Season to taste with salt, pepper and ginger juice. Sprinkle with toasted coconut.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 429 milligrams, Sugar 2 grams, TransFat 0 grams
SCALLOP-AND-PLUM CEVICHE
Ceviche is a perfect summer appetizer: light, refreshing and cooking-free. Citrus - sometimes lemon or bitter orange, but in this case lime - does the "cooking" for you. It doesn't get much simpler than this: a few minutes of chopping, a few seconds of stirring and a quarter of an hour of doing absolutely nothing.
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a bowl, toss together scallops, plums, tarragon, lime juice and zest. Season with salt and cayenne. Let mixture sit at room temperature for about 15 minutes.
- Taste and adjust seasoning.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 14 grams, SaturatedFat 0 grams, Sodium 445 milligrams, Sugar 4 grams, TransFat 0 grams
CEVICHE MARINATED SCALLOPS
Provided by Mark Bittman
Categories Fish Appetizer Cocktail Party Lime Scallop Summer Raw Fat Free Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 8 servings
Number Of Ingredients 7
Steps:
- 1. Toss together all the ingredients except the cilantro and let sit at room temperature for 15 minutes.
- 2. Taste, adjust the seasoning, and serve, garnished with the cilantro.
SCALLOPS CEVICHE
Provided by Robert Farrar Capon
Categories appetizer
Time 2h10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Marinate scallops in lime juice for several hours in refrigerator, stirring occasionally.
- Drain them, add remaining ingredients and mix thoroughly. Serve with bread, butter and plenty of toothpicks.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 117 milligrams, Sugar 1 gram, TransFat 0 grams
BAY SCALLOP AND TOMATO CEVICHE WITH KEY LIME
This delicious recipe is courtesy of Nobu Matsuhisa and Thomas Buckley, and can be found in their cookbook, "Nobu Miami: The Party Cookbook." Photograph by Masashi Kuma.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 10 small cups
Number Of Ingredients 6
Steps:
- In a large nonreactive bowl, mix together scallops, tomato, red onion, and cilantro leaves; add dressing and toss to combine. Let stand 1 to 2 minutes. Serve in small cups garnished with micro cilantro.
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