Bay Scallop And Watermelon Ceviche Food

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:

• 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.

BAY SCALLOP CHOWDER

Steps:

• In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
• In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
• In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

SCALLOP CEVICHE WITH MELON, CHILI, AND MINT

Steps:

• Start by assessing the scallops at the fish store. I usually inspect every one just to make sure that they're all in perfect shape, i.e. not torn, and fresh with a sweet ocean smell. The next step is to remove the side mussel that connects the scallop to its shell; it's not hard to miss; just pull it off with your fingers. Keep the shells to serve the ceviche in. Using a sharp knife, slice the scallops in half lengthwise into discs; the thinner they are, the faster they'll "cook". Put the scallops in a glass bowl and season with a fair amount of salt and pepper.
• Put the citrus juices, zest, and sugar in a blender and give it a whirl to combine. Add the olive oil and blend again to emulsify. Pour the marinade over the scallops; there should be enough juice to allow the scallops to float freely. Cover and refrigerate for 2 to 3 hours, until the scallops are opaque, i.e. cooked from the acid in the fruit.
• In a separate bowl, combine the cantaloupe, mint, and chili; season with salt and pepper and toss gently to combine.
• To serve: Spoon the scallop ceviche into the shells with a little bit of the citrus juice, and top with a spoonful of the cantaloupe salad. Garnish each serving with some fresh mint.

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.

SHELLFISH WATERMELON CEVICHE

Steps:

• Cut peel and white pith from orange with a sharp paring knife, then cut segments free from membranes. Chop enough segments to measure 1/4 cup. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeño (to taste), and salt in a large bowl.
• Bring a 1-quart saucepan three-fourths full of salted water to a boil, then add scallops. Reduce heat to a bare simmer and poach scallops until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water in saucepan to a boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to bowl of ice and cold water to stop cooking. Drain scallops and shrimp well and pat dry.
• Add scallops, shrimp, lobster, and mint to watermelon mixture and toss to combine, then season with salt. Chill ceviche, covered, at least 1 hour.
• Trim and separate lettuce leaves. Serve ceviche with lettuce leaves on the side (use a slotted spoon to transfer ceviche to lettuce).

BAY SCALLOPS & SHELLS

Steps:

• In a blender, combine cottage cheese with lemon juice and dill.
• Blend until smooth.
• Pour cheese mixture into a bowl; add celery, onions and the steamed scallops.
• Mix well.
• In a separate bowl mix the drained pasta with Italian dressing.
• Spoon the scallop mixture into the pasta shells.
• Serve as a salad or optionally arrange shells on a bake sheet and sprinkle shredded cheese on top.
• Melt cheese in the oven (broil) and then serve hot.

SCALLOP AND SNAPPER CEVICHE

Steps:

• Toss sea scallops and red snapper filet with 1/2 cup fresh lime juice in a medium glass bowl.
• Cover and refrigerate until the fish becomes opaque, about 1 hour.
• Drain, then toss with tomato, avocado, red onion, minced, cilantro; 2 tablespoons fresh lime juice, hot pepper sauce, salt & pepper
• Serve immediately, cold, on a bed of shredded iceberg lettuce.
• NOTE: Ask for sushi-grade fish at your market.
• Weight Watchers 5 points.

SCALLOP CEVICHE

Steps:

• Combine all ingredients in 8-inch square baking dish.
• Cover with plastic wrap and refrigerate at least 8 hours.
• Just before serving, remove zest and transfer to serving dish.
• Serve chilled.

MANGO SCALLOP CEVICHE

Steps:

• Combine in a glass mixing bowl the scallops, lime juice, vinegar, salt and pepper Cover and refrigerate overnight, stirring mixture occasionally.
• The following day add to the bowl the peppers, onions, mangos, tomatoes and cilantro- mix gently and well.
• Adjust any seasoning.
• Serve with tortilla chips or crackers.

BAY SCALLOPS CEVICHE

Steps:

• In a large bowl, marinate scallops in lime juice covered overnight in the refrigerator Drain lime juice, add remaining ingredients.
• Mix well and marinate for 2 1/2 hours in refrigerator.
• Serve chilled with crackers.

WATERMELON SCALLOP CEVICHE

Steps:

• Mix together all of the ingredients except the scallops in a glass serving bowl.
• Slice the scallops into 1/4-inch thick "coins" and drop into the dressing.
• Cover and refrigerate for 2 hours, then serve with rice crackers or crispy flat bread.

BAY SCALLOP AND WATERMELON CEVICHE

Steps:

• Combine scallops, onion, salt, and lemon and lime juice. Place in refrigerator for two hours.
• Add watermelon, sliced jalapeno peppers and stir gently.
• Garnish with herbs if you like.
• ENJOY!