Scallop Ceviche

One pound Scallops, quartered

1/2 cup Orange Juice

1/2 cup Fresh Lemon Juice

1 teaspoon Sea Salt

1 cup Bell Pepper, diced

1/2 small Red Onion, chopped

1/2 cup Green Onion, chopped

1/2 cup Cilantro, chopped

1 Jalapeno, diced

1 tablespoon Extra Virgin Olive Oil

Salt, Pepper, to taste

2 Avocados, sliced

In a glass dish, add scallops, orange juice, lemon juice, and sea salt.  Cover and marinate in the refrigerator 4-6 hours. 

In a large bowl, add marinated scallops, all the chopped vegetables, olive oil, salt, and pepper.  Toss all together.  Serve with sliced Avocados.

*This dish is so fresh and light.  Perfect for a hot summer day.  Goes well with Baked Pita Chips and Margaritas and Sangrias.

Seared Scallop Crostini with White Wine Sauce

1 Pound Large Scallops

1 small Shallot, sliced

2 Garlic cloves, chopped

1/3 cup White Wine

1/2 cup Half and Half, room temperature

1 tablespoon Butter

2 tablespoon Olive Oil

Salt and Pepper

Pinch of Cayenne

Chives

1 Baguette, thinly sliced

2 tablespoons Butter

To make crostini: preheat skillet to medium heat, butter bread on each side and cook until bread is golden brown on each side.

Preheat skillet to medium-high. Melt butter and one tablespoon of olive oil. Pat dry scallops very well. Season with salt and pepper. Sear scallops on the first side for 2-3 minutes and 2 more minutes on the other side. Move to the plate.

In the same skillet add another tablespoon of olive oil. Add shallots and garlic, saute for 2 minutes.  Add white wine and cook for about 2 minutes. Turn the heat down to low, add half and half, using a whisk. Season with salt, pepper, and pinch of cayenne. Reduce the sauce in half, approximately 3-4 minutes.  Careful not to allow sauce to boil over.  Add the scallops back in the skillet and let them simmer for couple more minutes.

To serve:  place a piece of crostini, top it with two scallops and wine reduction sauce. Sprinkle chives over the top.

Serves 4-5