SCALLOP CEVICHE
Provided by Food Network Kitchen
Time 5h
Yield 1 pound bay scallops
Number Of Ingredients 0
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.
SCALLOP PINEAPPLE CEVICHE
This light, flavorful and fresh dish is so tasty! It's a nice change and perfect to enjoy during the hot summer months! VIDEO https://www.youtube.com/watch?v=V6uoPY0N9FE
Provided by CLUBFOODY
Categories South American
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place scallops in a medium bowl and add tamarind. Pour in lemon juice, lime juice and pineapple juice, just enough to cover. Gently stir and press down lightly on the scallop mixture, making sure the seafood is submerged. Transfer to the refrigerator for 2 ½ to 3 hours or until the scallops turn opaque.
- About 5 minutes before serving, in another bowl combine diced pineapple, white onion, red pepper, salt and black pepper; stir. Remove scallops from the fridge and using a slotted spoon, transfer scallops to the onion mixture. Pour in about 2 tablespoons of the liquid from the bowl. Add oil, stir, taste and adjust if needed. Then add parsley just before serving with tortilla chips.
Nutrition Facts : Calories 54.3, Fat 1.9, SaturatedFat 0.2, Cholesterol 3.6, Sodium 133.6, Carbohydrate 8.1, Fiber 0.8, Sugar 4.3, Protein 2.3
DIVER SCALLOP CEVICHE
Steps:
- Combine lime zest, juice, pineapple, olive oil, spices, and honey. Set mixture aside. Clean and wash the scallops, then cut each 1 in 1/2 lengthwise. Add scallops to lime juice mixture, stir well and set aside in cooler. Add the vegetables and cilantro to the scallop mixture. Stir well. Season with salt and pepper, to taste. Cover and chill at least 3 hours. Serve with tortilla chips.
SHRIMP AND PINEAPPLE CEVICHE
The start of summer means lighter meals, and ceviche is delicious, and quick to prepare. This is great served on a bed of lettuce or in a martini glass, with tortilla chips or wonton crisps for dipping.
Provided by KIERSA
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the shrimp, bell pepper, pineapple, avocado, onion, cilantro, garlic, serrano pepper, lime juice, salt, and pepper together in a glass or ceramic mixing bowl until evenly combined. Cover, and refrigerate 1 hour before serving.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 17.4 g, Cholesterol 124.8 mg, Fat 8.3 g, Fiber 6.1 g, Protein 15.6 g, SaturatedFat 1.3 g, Sodium 153.5 mg, Sugar 7.2 g
SCALLOP AND SNAPPER CEVICHE
Make and share this Scallop and Snapper Ceviche recipe from Food.com.
Provided by Wendy H.
Categories Mexican
Time 1h10m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 507.1, Fat 18.1, SaturatedFat 2.8, Cholesterol 90.9, Sodium 294, Carbohydrate 38.4, Fiber 10.6, Sugar 11.1, Protein 53.9
SEARED SCALLOPS WITH PINEAPPLE
Make and share this Seared Scallops With Pineapple recipe from Food.com.
Provided by Chef Hawgwild
Categories Low Cholesterol
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Season scallops with salt, pepper and chili flakes.
- In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
- Sear the scallops until golden brown on both sides, but only flip once.
- Remove and set aside on a plate.
- Next add the chopped garlic and cook for just a minute or two, then add the wine.
- The garlic and wine should start to simmer, continue this until its reduced.
- Then add the pineapple and stir around to coat.
- Pour it all over the scallops and garnish. Serve immediately.
- For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.
Nutrition Facts : Calories 242.8, Fat 5.5, SaturatedFat 0.8, Cholesterol 36.4, Sodium 614, Carbohydrate 15.4, Fiber 1.1, Sugar 6.3, Protein 18.9
SCALLOP CEVICHE
An excellent first course for your Mexican-themed dinner or party. Just make sure you are using the freshest scallops you can get, since you will be essentially eating raw fish. From Good Food Magazine May 1988.
Provided by JackieOhNo
Categories Mexican
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 125.5, Fat 4, SaturatedFat 0.6, Cholesterol 27.3, Sodium 740.6, Carbohydrate 8.6, Fiber 0.4, Sugar 1.4, Protein 14.1
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