Scallop Ceviche Hors Doeuvres Recipes

SCALLOP CEVICHE ON BLACK PASTA CAKES WITH CILANTRO SALSA

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.

SCALLOP SEVICHE IN CUCUMBER CUPS

Steps:

• Combine the scallops, tomatoes, herbs, peppers, olive oil, and hot sauce. Add enough lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hours, stirring occasionally.
• Trim the cucumber slices with a round, fluted cutter to remove the rind. Scoop a pocket out of the middle of the cucumber slices. Do not cut all the way through the slice. Fill the cucumber cups with the seviche. Garnish each seviche cup with a small dot of sour cream and a cilantro leaf.

HONDURAN SCALLOP CEVICHE

Steps:

• To make the ceviche: Place the scallops in a non-reactive bowl with the lime juice and salt. Marinate for 5 minutes. Strain scallops and set aside; add the marinade to a blender with the coconut milk, ginger, fish sauce, and sugar. Puree. Pour over the scallops again and refrigerate for at least 4 hours. To serve: Place a mound of rock salt on each serving plate. Place one coconut half on each mound to stabilize for service. Divide the scallops and marinade among the coconut shells. Surround the shells with crushed ice. Sprinkle with chopped garnish. Stand two fried plantain strips in the ceviche.

SCALLOP CEVICHE

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.

SCALLOP CEVICHE HORS D'OEUVRES

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.