TLC Cooking "Emeril's Bay Scallop Escabeche"

Emeril's Bay Scallop Escabeche

Planet Green

INGREDIENTS

2 pounds	fresh bay scallops, shucked
2 teaspoons	canola oil
1/4 cup	chopped red bell peppers
1/4 cup	chopped yellow bell peppers
1	small fresh jalapeno, seeded and chopped (about 1 tablespoon)
1/2 cup	chopped red onion
3/4 cup	lime juice
3/4 cup	fresh pomelo juice
1/2 cup	coconut milk
1/4 cup	olive oil
1/4 cup	chopped fresh cilantro leaves
1 tablespoon	chopped garlic
Salt
Freshly ground black pepper
1	avocado, peeled, pitted and small diced
1 tablespoon	chopped fresh cilantro leaves
Plantain Chips for garnish

PREPARATION:

Preheat a saute pan over high heat. Season the scallops with salt and pepper and toss to coat. Add the oil to the pan, and then add the scallops. Cook for 1 minute or until they begin to caramelize. Set aside. In a bowl, mix the bell peppers, jalapeno, red onion, lime and pomelo juice, coconut milk, olive oil, cilantro and garlic in a mixing bowl. Season with salt and pepper. Spoon the escabeche into each parfait glass. Top the escabeche with a spoonful of the avocado. Serve with plantain chips.
Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.

This recipe appears in: Shellfish

You don't have to dial the local pizzeria any more. Check out these delicious pizza recipes and make your own pizza pies from home.

With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.