Pasta Shells with Scallop Seviche

By á-2053

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

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.