Grilled Scallops “Ceviche Style”
For the Vegetable Mixture:
2 cups sugar snap peas
1 cup English (seedless) cucumber, peeled & diced into ½” pieces
1 cup sweet red pepper, ribs & seeds removed, diced into ½” pieces
1 small red chile pepper, ribs & seeds removed, minced (optional)
½ cup chopped red onion
2 green onions, trimmed, thinly sliced
For the Vegetable Marinade:
¼ cup lime juice
¼ cup fresh cilantro, chopped
2 tbsps. extra virgin olive oil
1 tbsp. Asian chili sauce (hot or mild)
1 tbsp. white wine (optional)
¼ tsp. coarse salt
¼ tsp. freshly-ground black pepper
For the Scallops:
¾ lb. large sea scallops*
*Tip: You can make this dish more economical by using smaller-sized scallops.
Extra virgin olive oil, for brushing
Dash of each of the following: garlic powder; ground cumin seed; curry powder; ground turmeric; ground cayenne pepper; chile powder; dried cilantro; coarse salt; freshly-ground black pepper
¼ cup lime juice
1tbsp. finely-chopped fresh cilantro
Splash of white wine (optional)
3 or 4 fresh mint leaves, chopped
Wash the scallops and remove and discard the small, tough side muscle. (This is best done by feel, as the muscle is the same color as the rest of the scallop.) Brush the scallops with the extra virgin olive oil and season liberally with the garlic powder, cumin, curry powder, turmeric, cayenne pepper, chile powder, dried cilantro, black pepper and salt. Grill over direct medium-high heat until barely opaque in the center, approximately 6 to 8 minutes, turning once halfway through grilling time. If you are using smaller-size scallops, be sure to grill them on aluminum foil so that they don’t fall through the grates – and adjust the cooking time accordingly. (Note: If a grill is unavailable, these scallops are also delicious sautéed. Sauté the scallops over medium-high heat until barely opaque – approximately 4 to 5 minutes per side.) Remove the scallops from the grill/pan and cut them into ½” pieces. Put the pieces into a medium bowl and add the lime juice, cilantro, fresh mint leaves and white wine (if using). Stir to combine, cover with plastic wrap and refrigerate for approximately 1 hour, stirring the mixture 2 to 3 times during that time period.
To Prepare the Vegetable Mixture:
In a large pot of boiling salted water, cook
the sugar snap peas until barely tender, approximately 4 minutes. Drain the sugar snap peas in a colander and rinse under cold water to stop the cooking process. Drain again in the colander, placing it in the sink and adding 6 or 7 ice cubes over the peas. Allow the peas to rest with the ice for approximately 5 minutes, and then cut the peas into ½” pieces and combine in a medium bowl with the cucumbers, sweet red pepper, chile pepper (if using), red onion and green onion.
To Prepare the Vegetable Marinade:
In a small bowl, whisk together the lime juice, cilantro, extra virgin olive oil, chili sauce, white wine (if using), black pepper and salt. Taste and adjust the seasonings as desired. Pour over the Vegetable Mixture and stir evenly to distribute. Cover with plastic wrap and refrigerate until ready to serve.
Final Steps:
Transfer the scallops to the bowl with the vegetables, leaving most of the marinade behind. Stir evenly to distribute. Taste and adjust the seasoning as desired. Serve cold in festive margarita-style or over-sized martini glasses.
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