Raw Scallops with Avocado
serves 4
This is a particularly delicious seviche. Don't substitute bay scallops for the sea scallops; they are too sweet. A dry Gewürztraminer thoroughly chilled holds up to this dish.Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
3/4 pound of sea scallops
1/2 cup lime juice
2 tablespoons chopped scallions
2 tablespoons chopped coriander leaves (cilantro) or parsley
1 small tomato, peeled, seeded, finely chopped
1 small garlic clove, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
dash hot red-pepper sauce
1/4 cup olive oil
1/2 avocado, peeled and cut into thin wedges
prep: 10 minutes
total: 1 hour 10 minutes
container to marinate scallops in
colander
1. Cut the scallops into quarters and place them in a container in which they will just fit comfortably in one layer. Pour the lime juice over the scallops and toss to coat. Refrigerate for an hour, by which time the citrus juice will have turned the scallops opaque and made them firm -- in effect, cooked them.
2. When the scallops have finished "cooking," drain them., Combine the remaining ingredients, except the avocado, and pour them over the scallops, tossing gently to mix. Chill for 30 minutes. Garnish with the avocado wedges before serving.
Note: The scallops can marinate for up to four hours, but after that they will have exuded to much liquid and will start to shrivel.
2. When the scallops have finished "cooking," drain them., Combine the remaining ingredients, except the avocado, and pour them over the scallops, tossing gently to mix. Chill for 30 minutes. Garnish with the avocado wedges before serving.
Note: The scallops can marinate for up to four hours, but after that they will have exuded to much liquid and will start to shrivel.
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