Scallop Ceviche on Black Pasta Cakes with Cilantro Salsa

Scallop Ceviche on Black Pasta Cakes with Cilantro Salsa
Photo by www.epicurious.com

Ingredients

  • 6 ounces black (squid ink) angel's hair pasta
  • ½ cup tomato
  • 24 medium sea scallops, tough muscles removed from sides
  • ½ cup fresh tomatillos
  • 1 teaspoon extra-virgin olive oil
  • 1 cup olive or vegetable oil
  • 1 cup fresh orange juice
  • + 8 more ingredients
    • ½ cup white onion
    • ½ cup white onion
    • 1 fresh jalapeño chile
    • ½ cup fresh cilantro
    • 1 tablespoon fresh jalapeño chile
    • 1 teaspoon kosher salt
    • 1 cup fresh lime juice
    • 2 tablespoons kosher salt

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, cove...

View full recipe at Epicurious

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