An appetizer that cooks itself may sound too good to be true, but that is exactly what these delicious scallops do. Prepare this dish with only the freshest ingredients; serve a few of the scallops in a shell set on a bed of cracked ice sprinkled with lime zest.
- Servings: 40
Source: Martha Stewart Weddings, Summer 2000
- 1 pound sea scallops
- 1/2 cup freshly squeezed lime juice (about 5 limes)
- 3/4 cup cilantro leaves, cleaned and roughly chopped
- Salt and freshly ground pepper
Remove the white stem muscle from the side of each scallop and discard. Cut each scallop in half horizontally, making two round disks; cut each disk into four. Place scallops in a medium-size nonreactive bowl, and add lime juice and 1/2 cup of cilantro; mix to combine. Refrigerate, covered, for at least 4 hours or overnight, stirring occasionally.
To serve, divide seviche among shells, garnish with remaining cilantro, and season with salt and pepper. Serve chilled.