Best 2 Scallop Aguachile Recipes

BAY SCALLOP AGUACHILE

Bay Scallop Aguachile image

Adapted from John Martinez, Super Linda, Manhattan

Provided by Jeff Gordinier

Categories dinner, quick, appetizer

Time 30m

Yield 4 servings or 8 appetizer servings

Number Of Ingredients 12

Ingredients

5 serrano chiles, stemmed and seeded
3/4 cup lime juice, strained
1/2 teaspoon salt
1 pound bay scallops, cut in half, or sea scallops, sliced into thin discs
1 English cucumber, trimmed and thinly sliced
6 to 8 large red radishes, trimmed and thinly sliced
2 large ripe avocados
Sea salt
2 small red onions, peeled, very thinly sliced, rinsed in cold water for 1 minute and dried
4 tablespoons best-quality olive oil, or as needed
1/4 cup finely chopped cilantro
6 to 8 pequin chiles, toasted and finely ground, or 1 teaspoon ground chipotle chiles Saltines or tortilla chips, for serving

Steps:

Place 3 serrano chiles, the lime juice and the salt in a blender and blend on high until smooth. Refrigerate.
If necessary, remove connective muscle from the scallops and gently rinse under cold water. Place on a plate lined with paper towels and refrigerate. On each of four or eight serving plates, arrange cucumber slices around the edge and overlap radish slices inside that ring. Peel and pit the avocados, quarter them, then slice thinly and arrange on each plate inside the radish slices.
In a bowl, dress the scallops with the chile mixture and marinate for 5 minutes. Season the avocado, radish and cucumber with salt. Arrange the scallops over the avocado, and spoon the chile mixture on top. Slice the 2 remaining serrano chiles crosswise. Sprinkle serranos and onions over the plate and drizzle with good olive oil. Sprinkle with the chopped cilantro and garnish with a sprinkling of ground toasted pequin chiles. Serve with saltine crackers or tortilla chips.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 26 grams, Carbohydrate 25 grams, Fat 33 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 1006 milligrams, Sugar 5 grams, TransFat 0 grams

SCALLOP CEVICHE WITH AGUACHILE

SCALLOP CEVICHE WITH AGUACHILE image

Categories Shellfish

Yield 6

Number Of Ingredients 13

Ingredients

1 pound sea scallops, sliced crosswise 1/4 inch thick
3/4 cup fresh lime juice
1 jalapeÃ±oâstemmed and chopped, half the seeds discarded
4 ounces English cucumber, seeded and coarsely chopped, plus 1/2 cup thinly sliced cucumber
1 small garlic clove, smashed
1/4 cup lightly packed cilantro
1/4 cup lightly packed parsley
1 tablespoon mint
1/2 tablespoon canola oil
2 tablespoons water
Kosher salt
3/4 cup thinly sliced red onion
Tostadas or tortilla chips, for servin

Steps:

In a glass bowl, toss the scallops with the lime juice. Cover and refrigerate for about 45 minutes, stirring occasionally, until the scallops just start to turn opaque. Meanwhile, in a blender, combine the jalapeÃ±o with the chopped cucumber, garlic, cilantro, parsley, mint, oil and water and puree until very smooth. Season the aguachile with salt. Pour off all but 2 tablespoons of the lime juice from the scallops. Add 3 to 4 tablespoons of the aguachile to the scallops and mix well; reserve the remaining aguachile for another use. Fold in the onion and the thinly sliced cucumber and season with salt. Spoon into bowls or glasses and serve with tostadas or tortilla chips.

Tips:

Use fresh, high-quality scallops. This will make a big difference in the flavor of the dish.
Make sure the scallops are properly seared. They should be cooked through but still slightly translucent in the center.
Use a good quality aguachile sauce. This is the key to the dish and will determine its flavor.
Garnish the dish with fresh herbs and vegetables. This will add color and flavor.
Serve the dish immediately. Aguachile is best enjoyed fresh.

Conclusion:

Scallop aguachile is a refreshing and flavorful dish that is perfect for a summer appetizer or light lunch. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting seafood dish, give scallop aguachile a try.