Pasta Shells with Scallop Seviche
By á-2053
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Ingredients
- 1 lb. sea scallops, halved horizontally
- Juice of 4 limes
- Juice of 1 lemon
- 3/4 lb. medium pasta shells
- 1 red onion chopped finely
- 4 scallions chopped
- 1 tomato, seeded and diced
- 1 red bell pepper, cut into 1 1/2 in. long matchstick strips
- 2 fresh jalapeno peppers, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 tsp. salt
- 2 Tbs. white wine vinegar
- 2 tsp. Dijon mustard
- 1/4 tsp. fresh ground black pepper
- 1/3 cup olive oil
- 1 avocado, sliced
Details
Preparation
Step 1
In a stainless steel or glass bowl, combine the scallops, lime juice and lemon juice. Cover and refrigerate for at least 2 hours. Cook shells in a pot of boiling, salted water for about 10 minutes or until just done. Drain, rinse with cold water and drain thoroughly. In a large bowl, combine the pasta, onion, scallions, tomato, peppers, cilantro and salt. Add the scallops and 2 Tbs. of the citrus juice. Discard the remaining juice. Whisk the vinegar with the mustard and pepper. Add the oil slowly, whisking. Pour all but 1 Tbs. over the salad and toss. Gently toss the avocado with the remaining dressing and top the salad with the slices.
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