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Categories:
red bell peppers yellow bell peppers jalapeno seeded red onion lime juice Coconut lowfat milk extra-virgin olive oil fresh cilantro garlic salt Freshly grnd black pepper flour avocado cilantro
Viewed: 3 - Published at: 3 years agoIngredients
- 2 lb fresh bay scallops shucked
- 1/4 c. minced red bell peppers
- 1/4 c. minced yellow bell peppers
- 1 sm fresh jalapeno seeded, minced
- 1/2 c. minced red onion
- 3/4 c. fresh lime juice
- 1/2 c. coconut lowfat milk
- 1/4 c. extra virgin olive oil
- 1/4 c. minced fresh cilantro leaves
- 1 Tbsp. minced garlic
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 c. all-purpose flour
- 1 x avocado peeled, pitted,
- and small diced
- 1 Tbsp. minced fresh cilantro leaves
Method
- Preheat the fryer.
- Combine the scallops, bell peppers, jalapeno, red onion, lime juice, coconut lowfat milk, extra virgin olive oil, cilantro and garlic in a mixing bowl.
- Mix well.
- Season with salt and pepper.
- Cover and chill for 30 min.
- Divide the mix in half.
- Seviche: Cover one of the halves and place back in the refrigerator till 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 till golden.
- 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 6 servings.
