Scallop Cocktail With Avocado |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A ceviche-type appetizer, but not a true ceviche because it's poached. A great special-occasion first course. Ingredients:
4 cups water, lightly salted |
1 lb sea scallops |
2 tablespoons lime juice |
1 tablespoon white wine vinegar |
1 jalapeno pepper, finely chopped |
1 garlic clove, finely chopped |
1/2 avocado, cut into 1/2 inch cubes |
1/4 cup olive oil |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Bring water to boil.
2. Clean scallops by removing tough muscle on outer edge.
3. Add scallops to boiling water and immediately remove the pot from heat. After 8 minutes, remove scallops from water with slotted spoon and set aside.
4. In a large bowl, mix lime juice, vinegar, pepper and garlic. Add scallops, mix well and refrigerate for one hour.
5. Just before serving, gently toss scallop mixture with avocado cubes, olive oil and cilantro.
6. Serves 2 generously atop a bed of butter lettuce. Serves four as an appetizer.
7. Preparation time does not include chilling.
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