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Ingredientes
- 2 lb fresh bay scallops shucked
- 1/4 c. minced red bell peppers
- 1/4 c. minced yellow bell peppers
- 1 sm fresh jalapeno seeded, minced
- 1/2 c. minced red onion
- 3/4 c. fresh lime juice
- 1/2 c. coconut lowfat milk
- 1/4 c. extra virgin olive oil
- 1/4 c. minced fresh cilantro leaves
- 1 Tbsp. minced garlic
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 c. all-purpose flour
- 1 x avocado peeled, pitted,
- and small diced
- 1 Tbsp. minced fresh cilantro leaves
Direcciones
- Preheat the fryer. Combine the scallops, bell peppers, jalapeno, red onion, lime juice, coconut lowfat milk, extra virgin olive oil, cilantro and garlic in a mixing bowl. Mix well. Season with salt and pepper. Cover and chill for 30 min.
- Divide the mix in half.
- Seviche: Cover one of the halves and place back in the refrigerator till ready to serve. Drain the remaining half.
- Escabeche: Place the flour in a shallow bowl and season with salt and pepper. Dredge the remaining half of scallops in the seasoned flour, coating completely. Fry in batches till golden. Remove and drain on paper towels. Season with salt and pepper.
- Spoon the Seviche into each parfait glass. Top the Seviche with a spoonful of the avocado. Season with salt and pepper. Spoon the Escabeche over the avocado. Garnish with cilantro.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 8 servings | |
| Calories 267 | |
| Calories from Fat 99 | 37% |
| Total Fat 11.2g | 14% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 187mg | 8% |
| Potassium 546mg | 16% |
| Total Carbs 20.33g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.55g | 1% |
| Protein 21.45g | 34% |
