Scallops With Mango And Avocado
Enjoy this delightful and refreshing scallop ceviche recipe that is bursting with tropical flavors. The succulent scallops are marinated in a zesty mixture of lime juice, cilantro, and red pepper flakes, then combined with juicy mango and creamy avocado to create a colorful and delicious dish. Served in elegant martini glasses, this ceviche is perfect for a light and flavorful appetizer or a sophisticated light meal.
— Constant Cookbook
Ingredients
- 1 1/4 lb. bay scallops or sea scallops, side muscles removed
- 1 to 2 Tbs. canola oil
- 1 1/4 cups fresh lime juice (from 7 or 8 limes)
- 1 1/2 Tbs. finely chopped fresh cilantro
- 2 tsp. salt
- 3/4 tsp. red pepper flakes
- Hot sauce such as Tabasco, to taste
- 1 mango, peeled, pitted and cut into small cubes
- 1 avocado, pitted, peeled and cut into small cubes
- Olive oil for drizzling
Instructions
- <b>Cook the scallops</b>
- If using large sea scallops, cut the scallops in half horizontally.
- In a large fry pan over medium-high heat, warm 1 Tbs. of the canola oil until hot but not smoking. Working in batches so the pan is not crowded, sear the scallops for 1 to 2 minutes per side, adding more canola oil if needed. Transfer the scallops to a plate.
- <b>Marinate the scallops</b>
- In a glass or ceramic bowl, combine the lime juice, cilantro, salt, red pepper flakes and hot sauce. Add the seared scallops and toss. Gently stir in the mango and avocado.
- Spoon the mixture into martini glasses. Drizzle with olive oil and serve immediately. Makes about 4 cups.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
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