Grilled Scallop "Ceviche"
A refreshing twist on traditional ceviche featuring grilled sea scallops marinated with citrus, cucumber, and jalapeño. This dish combines the smoky char of grilled seafood with bright, fresh flavors.
Ingredients
- •1½ pounds sea scallops
- •3 tablespoons extra-virgin olive oil
- •1 teaspoon salt
- •½ teaspoon black pepper
- •1 whole navel orange
- •2 tablespoons fresh lime juice
- •¾ whole seedless cucumber
- •2 tablespoons thinly sliced shallot
- •2 teaspoons fresh jalapeño chile
- •¼ cup chopped fresh cilantro
- •5 pieces metal or wooden skewers
- •soak in water
Cooking Instructions
- 1.
Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.
5 min
- 2.
Prepare grill for direct-heat cooking over high heat.
10 min
- 3.
Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly.
5 min
- 4.
While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
10 min
- 5.
When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.
60 min