Jacques Pepins Scallop Ceviche And Guacamole Recipes

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SCALLOP CEVICHE



Scallop Ceviche image

Provided by Food Network Kitchen

Time 5h

Yield 1 pound bay scallops

Number Of Ingredients 0

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.

SEA SCALLOPS GRENOBLOISE



Sea Scallops Grenobloise image

Provided by Jacques Pepin

Categories     dinner, main course

Time 10m

Yield Eight servings

Number Of Ingredients 11

2 pounds sea scallops
2 tablespoons water
2 tablespoons olive oil
1 teaspoon garlic, chopped (2 cloves)
2 small zucchini, cut into 1/4-inch dice (2 cups)
1 large red pepper, cut into 1/2-inch dice (about 1 1/2 cups)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 large lemon, skin removed, cut into 1/2-inch dice (1/3 cup)
4 slices bread, cut into 1/2-inch dice and browned in the oven
2 tablespoons chives, chopped

Steps:

  • Place the scallops in a skillet with the water. Bring to a boil, cover and cook one minute, until firm but still somewhat raw in the center. Remove the scallops and juices from the pan and keep them warm.
  • Heat the olive oil in a skillet. When it is hot, add the garlic and saute for five to six seconds. Then add the zucchini and red pepper and saute for two to three minutes. Add the drained scallops to the vegetables and season with the pepper and salt. Toss the ingredients together to warm them and add the lemon.
  • Just before serving, add the croutons and sprinkle with the chives.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 522 milligrams, Sugar 3 grams, TransFat 0 grams

SEA SCALLOPS WITH GUACAMOLE



Sea Scallops with Guacamole image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 11

1-ounce olive oil
6 diver or jumbo sea scallops (10 to 20 count per pound), side muscle pulled off
Salt
Freshly ground black pepper
2 pieces white toast
1 California avocado, seeded and peeled
1/2 tablespoon lime juice
1/4 teaspoon crushed clove garlic
1/2-ounce finely chopped onion
1 teaspoon chopped cilantro leaves
Splash hot red pepper sauce

Steps:

  • Heat olive oil in a nonstick pan, over moderate-high heat. Season scallops with salt and pepper and cook for 1 1/2 minutes on each side or until golden brown. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot red pepper sauce to blend. Season with salt, to taste. Cut crust off toasted bread and cut into 4 triangles. Spoon 1 tablespoon of guacamole on top of each toast triangle. Place scallop on top of guacamole.

SCALLOP CEVICHE (KINILAW NA SCALLOPS)



Scallop Ceviche (Kinilaw na Scallops) image

An acidic marinade is all that is needed to cook this spicy and sour scallop ceviche. You can also serve the scallops on toasted sesame crackers. As with all ceviches, the acidic marinade "cooks" the seafood without heat-and it happens pretty quickly. So it's good to make this at the last minute and set it out just before people dig in.

Provided by Yana Gilbuena

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 35m

Yield 6

Number Of Ingredients 12

12 ounces sea scallops, rinsed and sliced in half horizontally
¾ cup spiced coconut vinegar
1 tablespoon vegetable oil, or as needed
1 tablespoon coarsely chopped garlic
2 medium Roma tomatoes, chopped
½ cup chopped red onion
1 tablespoon minced fresh ginger
1 Thai chile pepper, seeded and minced
1 ½ teaspoons calamansi juice
¼ cup bias-sliced green parts of green onions
1 pinch lemon zest
fleur de sel to taste

Steps:

  • Mix scallops with spiced coconut vinegar in a large bowl. Cover and chill 15 minutes or to desired firmness. Drain immediately, reserving vinegar, and arrange on small plates or in quartered coconut shells.
  • Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes.
  • Mix tomatoes, red onion, ginger, Thai chile, and calamansi with reserved vinegar. Top scallops with tomato mixture and sprinkle with green onions and fried garlic. Finish with a sprinkle of lemon zest and fleur de sel.

Nutrition Facts : Calories 100.8 calories, Carbohydrate 4.2 g, Cholesterol 18.5 mg, Fat 2.8 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 146 mg, Sugar 1.3 g

SCALLOP CEVICHE DE GALLO



Scallop Ceviche de Gallo image

Delicious and easy ceviche. Always a crowd-pleaser! You can also serve it with tortilla chips as a dip. The action of the acid in the lime juice cooks the scallops, firming the flesh and turning it opaque.

Provided by Genevieve Johns Seivert

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 3h1m

Yield 6

Number Of Ingredients 8

1 poblano chile pepper, halved lengthwise and seeded
1 serrano chile pepper, halved lengthwise and seeded
1 pound small bay scallops
½ cup fresh lime juice
4 tomatoes, diced, or more to taste
1 red onion, chopped
½ bunch fresh cilantro, chopped
salt and ground black pepper to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Place poblano and serrano chile peppers cut-side down on the lined baking sheet.
  • Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Finely chop the flesh.
  • Bring a large pot of water to a boil. Add scallops; cook for 1 minute. Drain and transfer to a glass or ceramic bowl.
  • Pour lime juice over the scallops. Stir in roasted peppers, tomatoes, onion, cilantro, salt, and black pepper. Cover with plastic wrap and refrigerate ceviche until flavors combine and scallops are opaque, about 2 hours.
  • Spoon equal amounts of ceviche into 6 martini or margarita glasses to serve.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 11.8 g, Cholesterol 45.7 mg, Fat 1 g, Fiber 2.2 g, Protein 20.5 g, Sodium 253.7 mg, Sugar 4.1 g

JACQUES PEPIN'S SCALLOP CEVICHE AND GUACAMOLE



Jacques Pepin's Scallop Ceviche and Guacamole image

Number Of Ingredients 16

8 ounces large sea scallops (diver scallops; approx. 4)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound ripe avocados (about 2 large)
1/2 cup whole, unpeeled, tomato, in 1/2-inch dice
1/4 cup finely chopped red onion, rinsed under cold running water
1 1/2 teaspoons finely chopped garlic
2 tablespoons minced poblano chili pepper (or another chili pepper of your choice)
3 tablespoons finely sliced scallion
1/4 cup coarsely chopped fresh cilantro
1 tablespoon fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon Tabasco green pepper sauce
3 tablespoons extra-virgin olive oil
12 pieces unsalted tortilla chips

Steps:

  • For the Seviche: Cut each of the scallops crosswise into 6 slices, each 1/2-inch thick. You should have about 24 slices. Sprinkle about 1/2 teaspoon salt and the 1/4 teaspoon pepper in the bottom of a shallow baking dish or on a platter, and arrange the slices of scallop on top in a single layer. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cover lightly with plastic wrap applied directly to the surface of the scallops, and refrigerate for at least 1 hour, but as long as overnight.
  • For the Guacamole: Cut around each avocado, penetrating the skin and flesh, then twist to separate the avocados into halves. Remove the pit from each, and using a spoon, scoop the flesh into a glass bowl large enough to easily hold the remaining ingredients. Crush coarsely with a fork. (You should have about 1 1/4 cups of crushed avocado.) Add the remaining ingredients. Mix well. Cover tightly with plastic wrap, applying it directly to the surface of the guacamole. Refrigerate if not serving immediately.
  • At serving time, arrange 6 scallop slices around the circumference of each dinner plate, and spoon about 1/2 cup of guacamole in the center, Sprinkle the scallops on each plate with about 2 teaspoons of olive oil, and crumble a few tortilla chips on top of the guacamole. Serve immediately.

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