FRESH DIGBY SCALLOP and GRILLED CORN CEVICHE

FRESH DIGBY SCALLOP and GRILLED CORN CEVICHE

Fresh is the name of the game here in the galley today.  Our local market just got in some fresh (never before frozen, or soaked in sodium tripolyphosphate) Digby scallops all plump and juicy.  Some green tomatoes and farm fresh corn on the cob came together to produce our supper tonight.

I was feeling a little oink-ish and bought a whole pound of the little sea jewels planning on serving them as a main course although you could easily get 6-8 appetizer-sized servings. There was more than enough for another meal which is why I suggest not mixing the avocado into the whole batch.  The corn was no problem but avocado, even if sitting in lime juice, doesn’t taste as fresh the next day.

I’m so tempted to head back to the market for another feed.  There are so many ways of preparing them.  But maybe if I do this too often they won’t seem as much of a treat, do you think? Highly unlikely!

Here are some more of my favourite easy galley scallop recipes

Pan-Seared Scallops with Greens and Ginger Vinaigrette

Grilled Scallops with Mango Salsa

Bay Scallops and Mushrooms on Creamy Lemon Polenta

Seafood Brochettes with Watermelon Lentil Salad

FRESH DIGBY SCALLOP and GRILLED CORN CEVICHE
 
Author:
Serves: 4-6 servings
Ingredients
  • 1 lb fresh scallops, halved then quartered, depending on size
  • Juice of 2 oranges
  • Juice of 2 limes
  • 2 green tomatoes, chopped
  • 1 small jalapeno, seeds removed and minced
  • Salt
  • Kernels from 1 cob of grilled corn
  • 1 avocado, sliced or chopped
  • Tortilla chips for serving
Instructions
  1. In a non-reactive food container or food bag add the juice of limes and oranges, tomatoes, jalapeno, salt and scallops.
  2. Refrigerate for about 3 hours, from time to time giving the container a little shake to make sure all the scallops pieces get their fair share of juices.
  3. When ready to serve add the corn.
  4. Scoop into serving bowls, top with avocado and serve with chips.

 

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