
Ingredients
1 1/2 lbs scallops, calamari(rinse, dry and cut into rings), or shrimp (peeled and deveined)
2 tablespoons fresh lime juice
1 tablespoon aged sherry vinegar
1/3 cup good olive oil
1 clove minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small red onion, cut in half, then into very thin slices
1/3 cup pitted Kalamata olives
2 cups grape tomatoes, cut in half
2 ribs of celery, finely sliced
1 cup loose packed flat leaf parsley, leaves only
1/4 cup cilantro leaves (optional)
Procedure
Clean the scallops and cut them in half if large and dry them (you cannot sauté them if they are wet). Sauté scallops in a little olive oil, lemon juice, salt, and pepper until the surface shows some small cracks, then remove from pan. If using shrimp or calamari, lightly poach them in some water, white wine, lemon juice, and herbs of your choice and then quickly cool them.
Whisk together the lime, vinegar, oil, garlic, salt, and pepper. Stir in onions and let sit 5 minutes. Meanwhile, combine the cooled seafood, olives, tomato, celery and parsley. Toss with dressing and refrigerate 1 hour before serving to allow flavors to combine. If you want extra heat, add some Aleppo pepper to the mix.
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