A Scallop Parfait, Two Ways
Keys: Seafood Shellfish
Yield: 2
Ingredients:
2/3 lb fresh bay scallops shucked
1/12 cup chopped red bell peppers
1/12 cup chopped yellow bell peppers
1/3 sm fresh jalapeno seeded, chopped
1/6 cup chopped red onion
1/4 cup fresh lime juice
1/6 cup coconut milk
1/12 cup olive oil
1/12 cup chopped fresh cilantro leaves
1/3 tbl chopped garlic
Salt to taste
Freshly-ground black pepper to taste
1/3 cup all-purpose flour
1/3 x avocado peeled, pitted,
and small diced
1/3 tbl chopped fresh cilantro leaves
Method:
Preheat the fryer. Combine the scallops, bell peppers, jalapeno, red
onion, lime juice, coconut milk, olive oil, cilantro and garlic in a
mixing bowl. Mix well. Season with salt and pepper. Cover and
refrigerate for 30 minutes.
Divide the mixture in half.
Seviche: Cover one of the halves and place back in the refrigerator
until ready to serve. Drain the remaining half.
Escabeche: Place the flour in a shallow bowl and season with salt and
pepper. Dredge the remaining half of scallops in the seasoned flour,
coating completely. Fry in batches until golden brown. Remove and drain
on paper towels. Season with salt and pepper.
Spoon the Seviche into each parfait glass. Top the Seviche with a
spoonful of the avocado. Season with salt and pepper. Spoon the
Escabeche over the avocado. Garnish with cilantro.
This recipe yields 2 servings.
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
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