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Scallop Seviche

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


  1. 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.
  2. To serve, divide seviche among shells, garnish with remaining cilantro, and season with salt and pepper. Serve chilled.

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