Scallop Ceviche En Brochette Recipes

SCALLOP CEVICHE

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.

BAY SCALLOP CEVICHE

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.

SCALLOP CEVICHE EN BROCHETTE

Steps:

• In a glass or ceramic bowl, combine the lime juice, lemon juice, salt, pepper, garlic, red onion, jalapeno and 1/2 cup parsley. Add the scallops. Cover with plastic wrap and refrigerate for at least 6 hours, turning once.
• Remove the scallops from the marinade. Alternate pieces of red and yellow peppers with 4 scallops on each of the 8 skewers. Arrange on a platter and sprinkle with the reserved parsley. This can be made up to 24 hours before serving.

SCALLOP CEVICHE

Steps:

• In a shallow bowl, combine the scallops, avocados, radishes, shallots, mango, serrano, lime juice and zest, grapefruit juice, lemon juice and zest, agave and 2 teaspoons each salt and pepper. Gently mix with a rubber spatula. Cover and chill for 1 to 2 hours before serving. Serve cold.

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.

SCALLOP BROCHETTES

Steps:

• Thaw scallops, if frozen. Halve large scallops (you should have about 20 pieces).
• Place scallops in a plastic bag set in a shallow dish.
• For marinade: In a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour over the scallops. Close bag; marinate in the refrigerator for 30 minutes.
• Drain the scallops, discarding the marinade. Thread scallops on long metal skewers (If using scallops and shrimp, thread a scallop in the "curl" of each shrimp).
• Grill on the lightly greased rack of an uncovered grill directly over med. heat for 6 to 8 minutes or until scallops and/or shrimp are opaque; turning once.
• (Prep time includes marinating time).