I made this ceviche one day on vacation before heading out to the beach. It needs 3-5 hours to marinate, so it was ready for my afternoon snack when I got off the beach. Perfect!
Bay Scallop Ceviche
- 1/2 pound bay scallops (or sea scallops if you have those)
- 1/2 red pepper, diced small
- 1/2 red onion, diced small
- 2-3 limes
- 2 tablespoons chopped cilantro
- 1 avocado, diced
- Tortilla Chips
Combine scallops, red pepper, and red onion in a bowl. Add the juice of both limes, and give it all a good stir. Season with salt and pepper. Let marinate in fridge for 3-5 hours. (Marinating it any longer can cause the scallops to “over-marinate” and break down the protein too much and cause it to get rubbery). Add cilantro and avocado and taste to see if any more salt and pepper is needed. Serve with tortilla chips.
Scallops are such a good way to be impressive without being a lot of work. We have a great seafood place in town so we are lucky to always be able to get high quality scallops, but they are rather pricey. Hence, they usually only make an appearance at our house in the form of an appetizer. I wanted to do something light, but also wanted something that would contrast well with the sweetness of the scallops. I love the sweet, rich, almost caramel-ly flavors that scallops really show when they are seared just right, and I thought the acidic pickled flavors in this salad were a good pair.
Seared Scallops with a Pickled Vegetable Salad
Serves 2 appetizer portions
- 4 large sea scallops, side muscle removed
- 1 tablespoon butter
- big handful mixed greens
- 1/3 cup pickled onions
- 5 cornichons, halved and sliced thin
- 1/3 cup roasted red peppers, sliced thin
- 1 tablespoon chopped fresh chives
- 1 tablespoon sherry vinegar
- 1/2 tablespoon(ish) olive oil
Thoroughly season scallops on each side with salt and pepper.
Melt butter over medium high heat in a saute pan. Add scallops and sear on each side for about 3-4 minutes. Be sure to let them develop a nice brown sear on each side before you flip them.
Remove from pan and let rest at least 5 minutes.
As scallops are resting, assemble salad. Mix lettuce, pickled onions, cornichons, roasted red peppers, chives, sherry vinegar, and olive oil in a small bowl. Season with salt and pepper.
Place a small mound of salad on two plates. Top each salad with 2 scallops. Serve.
Posted in Appetizers, Salads
Tagged appetizer, chives, cooking, cornichon, food, pickled onions, recipes, roasted red peppers, salad, scallops, sherry vinegar