Coquilles Saint-Jacques en Seviche (Scallops Marinated in Citrus Juices)

Serves: 4-6

(This recipe should be made one day prior to serving)

Ingredients:

  • 1 lb Sea or Bay Scallops
  • Juice of 2 Limes
  • Juice of 1 Orange
  • Grated Rind of 1 Lemon, 1 Lime, 1/2 Orange
  • Salt and Freshly Cracked Pepper to Taste
  • 2 tbsp. Orange Liquer
  • 4-6 Lime Slices

Procedure:

Slice the raw scallops thinly. Mix all ingredients and add the scallops. Let sit covered in the refrigerator overnight. (The acid in the citrus juice will cook the scallops) To serve, arrange on cold plates, your favorite green lettuce, and top with a mound of the scallops. Garnish with a slice of lime.



About the Chef & Perona Farms Food Specialties--Perona Farms History-- Recipes


Main Menu | Newsgroups | RecipeSearch | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients | Help Wanteds | Archives | Feedback


Copyright © 1998 StarChefs. All rights reserved.