Ingredients: |
Ingredients: 11/2 lb. large scallops (about 20), tough ligament removed from side of each if attached
3 Tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 navel orange
2 Tablespoons fresh lime juice
3/4 seedless cucumber (usually plastic wrapped), halved lengthwise, cored, and thinly sliced (2 cups)
2 Tablespoons thinly sliced shallot
1 to 2 teaspoons finely chopped fresh jalapeno chile, including seeds
1/4 cup fresh cilantro
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Directions: |
Directions: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 to 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 segmens to measure 1/4 cup and transfer to a large bowl. Stir in lime juice, cucumger, shallot, jalapeno (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. |
This recipe for Gilled Scallop Ceviche is from