GRILLED SCALLOP CITRUS CEVICHE
This grilled scallop citrus ceviche is a refreshing and healthy appetizer or light meal.
Provided by Gina Matsoukas
Categories Appetizers
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat grill or grill pan to medium-high.
- Drizzle 1 tablespoon of the olive oil on the scallops and season with salt & pepper.
- Grill on each side for about 1 minute until you see grill marks. They don't need to be cooked through as they'll "cook" more in the ceviche mixture later.
- Remove from grill and set aside.
- Combine the remaining ingredients in a large bowl.
- Chop the scallops and toss together in the bowl until combined.
- Cover and refrigerate for 1 hour.
- Serve cold.
Nutrition Facts : Calories 257 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 25 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 832 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SCALLOP CEVICHE
Provided by Matthew Grunwald
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
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.
GRILLED SCALLOP "CEVICHE"
Steps:
- Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.
- Prepare grill for direct-heat cooking over high heat.
- Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly.
- While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.
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.
GRILLED SCALLOPS
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
- Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
- Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g
CITRUS CEVICHE WITH SHRIMP AND SCALLOPS
This is a twist on a Emeril Lagasse recipe from 2005. Recipe is healthy, flavorful, and easy to prepare. My family doesn't like "hot" stuff, so this recipe is mild. That being said, feel free to add serrano chiles or jalapeno peppers to your taste. I made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. NOTE: I have made this several times since the original posting and wanted to post a quick update. Feel free to sub sweet bell pepper (diced) for the cucumber. Also add salt and lemon pepper to taste at the end AFTER it is "cooked". I usually let mine "cook" for 6 hours, not the 3 recommended.
Provided by januarybride
Categories Mexican
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
- Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
- Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
- 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
- Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
- To serve, divide the ceviche between 6 chilled martini glasses.
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
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
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