Blood Orange-Scallop Seviche

Name: Blood Orange-Scallop Seviche
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 blood orange; 1 medium carrot, julienned; 1 medium cucumber—peeled, seeded and julienned; 2 inches fresh ginger, peeled and julienned; 118 milliliters fresh lemon juice; 118 milliliters fresh lime juice; 2 Tbsps extra-virgin olive oil; 59 milliliters fresh orange juice; 59 milliliters pineapple juice; 237 milliliters lightly salted popcorn; 1 red bell pepper, julienned; 2 Tbsps rice vinegar; 8 servings Salt and freshly ground pepper; 567 grams sea scallops, quartered; 1 Tbsp soy sauce; 1 teaspoon Sriracha hot sauce; 1 teaspoon sugar; 2 Tbsps unsweetened coconut milk

Blood Orange-Scallop Seviche might be just the side dish you are searching for. One portion of this dish contains around 1g of protein, 5g of fat, and a total of 78 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have bell pepper, sriracha hot sauce, soy sauce, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Bring a medium saucepan of salted water to a boil.

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Water

Equipment you will use

Sauce Pan

Add the scallops and cook for 1 minute.

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Scallops

Drain the scallops and spread them out on a large plate. Cover with plastic wrap and refrigerate.

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Scallops

Spread

Wrap

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Plastic Wrap

In a large nonreactive bowl, whisk together the lime, lemon, pineapple and orange juices.

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Pineapple

Orange

Lemon

Lime

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Whisk

Bowl

Whisk in the coconut milk, soy sauce and Sriracha and season with salt and pepper. Stir in the scallops, cover and refrigerate for 1 hour.

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Salt And Pepper

Coconut Milk

Soy Sauce

Scallops

Sriracha

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Whisk

In a medium bowl, whisk the olive oil with the vinegar and sugar and season with salt and pepper.

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Salt And Pepper

Olive Oil

Vinegar

Sugar

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Whisk

Bowl

Add the bell pepper, cucumber, carrot and ginger and toss well.

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Bell Pepper

Cucumber

Carrot

Ginger

Using a very sharp knife, peel the orange, carefully removing all of the bitter white pith.

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Orange

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Knife

Cut in between the membranes, releasing the orange sections into a small bowl.

Ingredients you will need

Orange Slices

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Bowl

Divide the julienned vegetable mixture among 8 bowls. Using a slotted spoon, top the vegetables with the scallops; pour a little of the marinade over each portion.

Ingredients you will need

Vegetable