by Niknud
View
my 20 recipes »
gingerroot's Testing Notes:
Expand CollapseNiknud's Notes:
ExpandJuice of 1/2 grapefruit Ask a question about this ingredient
Juice of 1 orange Ask a question about this ingredient
Juice of 4 limes Ask a question about this ingredient
12 ounces Bay scallops Ask a question about this ingredient
2 Oranges, segmented (the fancy way) Ask a question about this ingredient
1/3 cup Diced red onion Ask a question about this ingredient
1 Jalapeno, sliced in half lengthwise, seeds and ribs removed and sliced into thin half-moons Ask a question about this ingredient
Zest of 1 lime Ask a question about this ingredient
1 Avocado, diced Ask a question about this ingredient
1/3 cup Torn cilantro leaves Ask a question about this ingredient
Combine the first three ingredients in a bowl and add the scallops. Cover and refrigerate until the scallops are 'cooked' through, stirring occasionally. Took mine about 75 minutes.
Ask a question about this stepWhile you're waiting for the scallops to be done, combine the red onion, segmented oranges (no bother if the juice drips in the bowl while your segmenting), lime zest and jalapeno.
Ask a question about this stepWhen the scallops are done, add them to the bowl (feel free to add a little extra citrus juice of your choice here if it seems a little dry) and stir. Gently fold in the avocado and cilantro. Add salt and pepper if you like - I didn't.
Ask a question about this stepThoughts: Didn't have time to try this version out, but I was noodling around in my brain with a Thai version as well. Use only lime juice with some sugar and a splash of fish sauce to 'cook' the scallops. Replace the jalapeno with thin rounds of those blazing hot thai finger peppers. Use thinly sliced shallots instead of red onion. Use mint instead of cilantro. Omit the avocado.
Ask a question about this stepGot a much needed laugh from the headnote, you never fail to entertain, oh and the recipe sounds wonderful even with scallops instead of the conch, Nice!
I know there's some sort of technical term for it, but it eluded me at the time and, frankly, I just didn't have the energy to google it. I figured pretty much everyone would know what I meant! Glad you liked the headnote - I've been crazy busy lately and haven't had as much time to participate in F52 as I've wanted but I was hell-bent on entering this week!
hopefully the editting will work itself out. i certainly did my share of it for my entries. you have to remember not to click the contest name on your edited page, or the photo entry will duplicate itself.
bnut i really wrote you to say how much i enjoy laughing. and you are a funny girl! thanks much for the chuckles and the exc recipe.
My pleasure! Happy to provide a few laughs - my crazy adventures in cooking always end up a little different from where I intended them to go!
Sigh. Missing ingredients and can't seem to comment...I'll try this again.... The following ingredients should be shown above: 12 oz bay scallops, zest of 1 lime, 1/3 cup diced red onion, 1 jalapeno halved lengthwise with seeds/ribs removed and sliced into thin half-moons, 2 oranges segmented the fancy way, 1 diced avocado.
Ingredients not showing up. Editing futile. The following ingredients should be included: 12 oz bay scallops, zest of 1 lime, 2 oranges segmented (the fancy way), 1 jalapeno sliced lengthwise with the ribs/seeds removed and sliced into thin half-moons, 1/3 cup diced red onion, 1 diced avocado.
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
Cannot WAIT to try this.