Southwest-Style Scallop Seviche Salad

Ingredients

  • 1 head green-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
  • 4 ears cooked fresh corn, kernels cut from cob
  • ½ teaspoon chili powder
  • 3 tablespoons extra-virgin olive oil
  • Sea salt
  • 2 pounds ripe heirloom tomatoes, thinly sliced
  • 3 medium garlic cloves, minced or pressed
  • + 9 more ingredients
    • 1 ripe avocado, sliced
    • 1 lime, cut in wedges
    • 1 ½ pounds bay scallops, tendons removed
    • ¼ cup freshly squeezed lime juice
    • 2 tablespoons minced fresh cilantro leaves
    • 1 large jalapeno pepper, seeded and diced
    • ½ small red onion, minced
    • Sea salt
    • Ground black pepper

1. At least one hour before serving, place the scallops, lime juice, cilantro, jalapeno, red onion, and salt and pepper as desired in a medium bowl. Stir to combine ingredients. Cover and refrigerate for 1 hour or up to 12 hours. 2. On a large serving platter, place large lettuce leaves overlapp...

View full recipe at SpringPad

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