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Scallop ceviche

15 U-10 (giant) sea scallops (save shells)1 lime, zested1 cup freshly squeezed lime juice2 garlic cloves, chopped1 teaspoon red pepper flakesSea salt to taste15 scallop shells, scrubbed clean1/2 cup thinly sliced shallot3 tablespoons chopped cilantro

As an appetizer, the recipe makes 5 servings of 3 scallops each.

Remove white muscle or "foot" from side of each scallop.

Add lime zest, lime juice, garlic and red pepper flakes to freezer bag, then season to taste with salt. Add sea scallops, making sure all are immersed in lime juice.

Close tightly and refrigerate about 4 hours, but no longer than 8.

Just before serving, place cleaned scallop shells on serving platter, and set 1 scallop inside each shell. Dip sliced shallot in ceviche marinade to dress it, and place a pinch on top of each scallop.

Garnish with chopped cilantro; serve immediately.

Note: Recipe may be doubled or tripled to serve a larger group.

Nutritional information per scallop: Calories: 49 (7 percent fat); Trace fat; cholesterol: 15 mg; sodium: 151 mg; trace fiber; carbohydrates: 4 g; protein 8 g

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