Ingredients: |
Ingredients: 1/2 lb large sea scallops (about 20), touch ligament removed from side of each if attached.
3 tbsp. extra-virgin olive oil
1 tsp. salt
1/2 tsp. black pepper
1 navel orange
2 tbsp. fresh lime juice
3/4 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and thinly sliced (2 cups)
2 tbsp. thinly sliced shallot
1 to 2 tsp. finely chopped fresh jalapeņo Chile, including seeds
1/2 cup chopped fresh cilantro
5 metal or wooden skewers (if using wooden, soak in water 30 minutes)
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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 scallops onto skewers.
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, jalapeņo (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 Scallop Ceviche is from