Scallop Ceviche Hors Doeuvres Recipes

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.

Steps:

• Combine onion, juices, jalapeño, and salt in a bowl.
• Poach scallops in 4 quarts of simmering salted water, stirring occasionally, until just cooked through (scallops should be opaque with centers slightly pink), about 1 minute. Drain scallops and gently toss with marinade. Marinate scallops, covered and chilled, 3 hours.
• Boil pasta in a large pot of boiling salted water until just cooked through, 1 to 2 minutes. Reserve 1 cup cooking water, then drain pasta in a colander. Rinse briefly under cold running water to stop cooking (don't cool pasta completely) and drain well. Toss pasta with extra-virgin olive oil.
• Heat 1/4 inch olive or vegetable oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking. Form cakes by dropping a few strands of loosely squiggled pasta into a 1-tablespoon measure to fill it and inverting tablespoon into oil, flattening cake slightly if necessary. (If strands in bowl become too sticky to handle, stir in a little reserved pasta water, 1 teaspoon at a time. You need some starch from pasta to hold cake together, but you don't want strands to become wet.) Cook cakes, 4 at a time, until crisp, 45 seconds to 1 minute per side, and drain on paper towels. Season cakes with salt.
• Soak onion in cold water to cover 20 minutes, then drain and rinse well. Stir together onion, cilantro, tomatillos, tomato, jalapeño, and salt and chill, covered, until ready to use.
• Lift scallops out of marinade and put 1 on top of each pasta cake. Top with salsa and serve immediately.

Steps:

• Mix all ingredients in sterile plastic container. Refrigerate 6 to 8 hours only. If forgotten and left in marinade, scallops will overcook.
• Drain very well, remove all garlic and return to container.
• Will keep refrigerated up to 3 days.

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.

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.

Steps:

• Make ceviche: Combine onion, juices, jalapeño, and salt in a bowl. Gently toss halved scallops with marinade. Marinate scallops, covered and chilled, 3 hours. Make pasta cakes: Boil pasta in a large pot of boiling salted water until just cooked through, 1 to 2 minutes. Reserve 1 cup cooking water, then drain pasta in a colander. Toss pasta with 1 tsp. extra-virgin olive oil. Heat a generous coating of olive oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking. Form cakes by dropping a few strands of loosely squiggled pasta into a 1-tablespoon measure to fill it and inverting tablespoon into oil, flattening cake slightly if necessary, or place 3/4 ounce portions in a loose circle in pan or on griddle. (If strands in bowl become too sticky to handle, stir in a little reserved pasta water, 1 teaspoon at a time. You need some starch from pasta to hold cake together, but you donÂ't want strands to become wet.) Cook cakes, 4 at a time, until crisp, 45 seconds to 1 minute per side, and drain on paper towels. Make salsa: Chop onion by hand or in a food processor. Soak onion in cold water to cover 20 minutes, then drain and rinse well. Chop or process remaining vegetables in food processor. Stir together onion, cilantro, tomatillos, tomato, jalapeño, and salt and chill, covered, until ready to use. Assemble hors dÂ'oeuvres: Lift scallops out of marinade and put 1 scallop half on top of each pasta cake. Top with salsa and serve immediately. Cooks' notes: ·Pasta cakes may be made 1 day ahead and kept between sheets of wax paper in an airtight container at room temperature. ·Ceviche can be made no longer than 1 day ahead and chilled, covered. ·Leftover salsa is great mixed with crumbled feta as a pizza topping. Leftover marinade can be added to soup.