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Sea Scallops Seviche
As Seen on The Fish Market
Wednesday, August 11
WVIT Channel 30
serves 4
Ingredients:
1 1/2 lb. fresh, dry, whole sea scallops
1/2 cup celery, including leaves, small diced
2 cups cilantro, leaves only , roughly chopped
1/4 of a Spanish onion, peeled and sliced as thinly as possible
1/2 teaspoon sugar
1/4 teaspoon Kosher salt
freshly ground black pepper
juice of of 6-8 limes
1/2 cup scallions, small diced
Cappy's Tip:
To get the most yield of juice from a citrus fruit, microwave for about 30 seconds, then, using your palm, roll
the fruit deliberately across the counter to loosen the pulp inside. Use a reamer to extract the juice from
the lime.
Procedure:
- In a 2-quart capacity glass bowl, toss the sea scallops with the celery, cilantro and onion.
- Season scallops with sugar and salt.
- Add a generous amount of freshly ground black pepper and stir to combine.
- Using a reamer, squeeze the lime over the scallop mixture and stir just enough to coat the scallops with the
juice.
- Top with the scallions, cover with plastic wrap and refrigerate for 1 1/2 to 2 hours.
- Toss the ingredients right before serving and check seasoning.
- Serve on a bed of salad greens* garnished with yellow bell pepper, red bell pepper, cucumber slices and grape
tomatoes.
*Bonus Recipe:
The Sea Scallop Seviche is delicious when served with fresh crisp greens. But for those of you who like their salad
greens dressed, this refreshing vinaigrette will compliment the scallops beautifully and remind you of the sunny
days of summer.
Summer Citrus Vinaigrette
serves 4
Ingredients:
1/4 teaspoon kosher salt
1/4 teaspoon sugar
2 cloves garlic, peeled and cut in half lengthwise
2 tablespoons fresh lemon juice
1 tablespoon white vinegar
freshly ground black pepper
3/4 cup saffron oil
1/4 cup olive oil
1/4 chives, ends trimmed, minced
1/2 cup mint. leaves only, minced
Procedure:
- In a 1 quart capacity glass bowl, combine the salt, sugar and garlic cloves.
- Add the lemon juice and vinegar, and whisk until the salt and sugar has dissolved.
- Season dressing generously with freshly ground black pepper.
- Using a whisk and stirring continuously, in a slow steady stream add the combined oils. This will produce
a delicate emulsification.
- Gently stir in the minced chives and mint.
- Adjust seasoning by adding salt and pepper to taste.
- Allow vinaigrette to stand at room temperature for at least 2 hours.
- Stir again and remove garlic cloves before serving.
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