RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1820
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| Recipe Name: |
Scallop Seviche in Cucumber Cups |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
15 |
| Inactive Prep Time: |
60.00
Minutes |
Original Num Servings: |
15 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
6 Ounce(wt)s scallops, sea cut in brunoise
1 Tablespoon oil, olive
-1 fl oz tabasco
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Directions:
Combine the scallops, tomatoes, herbs, peppers, olive oil, and hot sauce. Add enough lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hours, stirring occasionally.
Trim the cucumber slices with a round, fluted cutter to remove the rind. Scoop a pocket out of the middle of the cucumber slices. Do not cut all the way through the slice. Fill the cucumber cups with the seviche. Garnish each seviche cup with a small dot of sour cream and a cilantro leaf. |
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| Nutrition per Serving: |
| Calories: |
35 |
Total Carbs: |
3.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
3.9 |
Fat: |
1.2 |
Protein: |
2.63 |
| Fiber: |
0.56 |
Sodium: |
21.50 |
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