Grilled Scallop "Ceviche" Recipe

Name: Grilled Scallop "Ceviche"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds large sea scallops (about 20), tough ligament removed from side of each if attached; 3 tablespoons extra-virgin olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 navel orange; 2 tablespoons fresh lime juice; 3/4 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and thinly sliced (2 cups); 2 tablespoons thinly sliced shallot; 1 to 2 teaspoons finely chopped fresh jalapeno chile, including seeds; 1/4 cup chopped fresh cilantro; 5 metal or wooden skewers (if using wooden, soak in water 30 minutes)

Servings: persons

1 1/2 pounds large sea scallops (about 20), tough ligament removed from side of each if attached
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 navel orange
2 tablespoons fresh lime juice
3/4 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and thinly sliced (2 cups)
2 tablespoons thinly sliced shallot
1 to 2 teaspoons finely chopped fresh jalapeno chile, including seeds
1/4 cup chopped fresh cilantro
5 metal or wooden skewers (if using wooden, soak in water 30 minutes)

1
Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.
2
Prepare grill for direct-heat cooking over high heat.
3
Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly.
4
While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeno (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
5
When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds large sea scallops (about 20), tough ligament removed from side of each if attached, 3 tablespoons extra-virgin olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and more.

Yes, Grilled Scallop "Ceviche" falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Scallop "Ceviche"

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