| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 10 min |
| Inactive: | 3 hr |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons tomato juice
- 4 tablespoons fresh orange juice
- 4 tablespoons fresh lemon juice
- 4 tablespoons fresh lime juice
- 1/4 bunch cilantro, washed, dried, and chopped, plus 20 leaves for decoration
- 1 red onion, peeled and sliced
- 4 tablespoons ketchup
- 1 jalapeno chile, seeded and chopped
- Dash hot red pepper sauce
- Salt and fresh ground black pepper
- 1 vine ripe tomato, peeled, seeded, and uniformly small diced
- 20 small pieces sea beans, see Cook’s Note, blanched in boiling water and refreshed in ice water
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- Sea salt and fresh ground pepper
- 20 live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops)
Instructions
- In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.
- In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator.
- Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled. Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque. Arrange scallops back into their shells and top with garnish and cilantro leaves. Serve well chilled.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 211 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 17 g |
| Cholesterol | 30 mg |
| Sodium | 706 mg |
Reviews
I have not made this plate yet.But ate it at the River Cafe about a week ago in the terrace room… ..It was very nice.Finding these scallops might be hard except in select areas.You might use a high quality peconic bay or a good day boat scallop cut up..I am going to try this recipe with Hirame [fluke ]caught locally..Hopefully it works out .