Warm scallop salad with lime and cilantro
Updated On: Sep 05 2013 05:12:44 AM CDT
Makes 4 servings
This salad takes its flavors from the popular Latin American appetizer ceviche, a dish made with fish "cooked" in a marinade of lime juice, onions, tomatoes, and peppers. Here the fish is cooked conventionally with those ingredients. Accompany this main dish salad with pita bread.
2 tablespoons olive oil
¼ cup finely chopped red onion
2 tablespoons minced seeded jalapeño pepper
1 pound sea scallops
1 plum tomato, cut into ½-inch cubes
1 yellow bell pepper, coarsely chopped
1 avocado, cut into ½-inch cubes
½ cup coarsely chopped fresh cilantro
1 tablespoon fresh lime juice
¼ teaspoon salt
1 clove garlic, minced
1 bunch fresh watercress
Heat the oil in a large skillet over medium heat. Add the onion and jalapeño; cook, stirring constantly, for 2 minutes. Add the scallops and continue stirring gently for about 3 minutes or until cooked through.
Stir in the remaining ingredients, except the watercress, and remove from the heat.
Arrange the watercress on each of 4 plates and top with the warm salad.
Distributed by Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.
Special Report: Modeling website linked to disappearances
Columbia woman wins $3 million lottery prize
Police: Suspect robs women at gunpoint in Aspen Heights
Two injured in fiery Callaway County car crash
Missouri executes Allen Nicklasson
Callaway County home a total loss after fire
Man not guilty of tampering with his monitoring device
Tractor rolls over, seriously injuring man
1980s music stars then and now
States with the coldest winters