Pasta Shells with Scallop Seviche

Pasta Shells with Scallop Seviche
Pasta Shells with Scallop Seviche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: