Taylor Bay Scallop Ceviche

Name: Taylor Bay Scallop Ceviche
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 0 bunches cilantro, washed, dried, and chopped, plus 20 leaves for decoration; 4 servings Salt and fresh ground black pepper; 1 jalapeno chile, seeded and chopped; 4 Tbsps ketchup; 1 teaspoon fresh lemon juice; 4 Tbsps fresh lemon juice; 4 Tbsps fresh lime juice; 20 live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops); 2 Tbsps extra-virgin olive oil; 4 Tbsps fresh orange juice; 1 Dash hot red pepper sauce; 1 red onion, peeled and sliced; 20 small pieces sea beans, see Cooks Note, blanched in boiling water and refreshed in ice water; 4 servings Sea salt and fresh ground pepper; 1 small vine ripe tomato, peeled, seeded, and uniformly small diced; 4 Tbsps tomato juice

Taylor Bay Scallop Ceviche

The recipe Taylor Bay Scallop Ceviche could satisfy your South American craving in about 3 hours and 10 minutes. This main course has 599 calories, 105g of protein, and 12g of fat per serving. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up cilantro, jalapeno chile, vine tomato, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.

Ingredients you will need

Marinade

Equipment you will use

Bowl

In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator.

Equipment you will use

Bowl

Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled.

Ingredients you will need

Marinade

Equipment you will use

Sieve

Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque. Arrange scallops back into their shells and top with garnish and cilantro leaves.

Ingredients you will need

Fresh Cilantro

Scallops

Pasta Shells

Serve well chilled.

Equipment

Bowl

Sieve

Ingredients

Servings:

0bunches

cilantro, washed, dried, and chopped, plus 20 leaves for decoration 4servings

Salt and fresh ground black pepper 1

jalapeno chile, seeded and chopped 4Tbsps

ketchup 1teaspoon

fresh lemon juice 4Tbsps

fresh lime juice 20

live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops)2Tbsps

extra-virgin olive oil 4Tbsps

fresh orange juice 1Dash

hot red pepper sauce 1

red onion, peeled and sliced 20small pieces

sea beans, see Cook's Note, blanched in boiling water and refreshed in ice water 4servings

Sea salt and fresh ground pepper 1small

vine ripe tomato, peeled, seeded, and uniformly small diced 4Tbsps

tomato juice

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat.

Our 2018 Chardonnay is sourced from vineyards in Carneros and Oak Knoll. Fermented in stainless steel, then aged three months on the lees in neutral French oak, the wine shows great acidity, weight and mouth-feel. This 100% Chardonnay shows acidity normally reserved for stainless only wines. This is a beautifully balanced Chardonnay.