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Pasta Shells with Scallop Seviche

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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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