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www.RecipeFaire.com Presents:
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Scallops on a Bed of Cumin Cream Appetizer
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by:
Carrie Ward
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Scallops on a Bed of Cumin Cream Appetizer Recipe marinates scallops in lime juice, olive oil, cilantro and cayenne pepper serving on lettuce with a cream of creme fraiche or sour cream, cumin and lemon juice to make this scallop appetizer recipe.
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INGREDIENTS
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1 pound fresh bay or sea
scallops
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2 tablespoons lime juice
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2 tablespoons olive oil
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2 tablespoons minced cilantro
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Salt and cayenne pepper to taste
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1 1/4 cups creme fraiche or sour cream
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1 teaspoon ground cumin, or
more to taste
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1 teaspoon lemon juice
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1/2 teaspoon salt
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White pepper to taste
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15 butter lettuce "cups"
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2 tablespoons minced chives
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DIRECTIONS
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1:
Cut large scallops into 1/4-inch cubes; leave small ones whole. Put scallops in a stainless steel, glass, or ceramic bowl along with
lime juice, olive oil, cilantro, and salt and cayenne to taste. Cover.
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2:
Marinate, refrigerated, up to 10 hours.
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3:
In a small bowl combine creme fraiche, cumin, lemon juice, and the 1/2 teaspoon salt. Season to taste with white pepper.
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4:
To serve, arrange lettuce "cups" on a serving platter and put a heaping tablespoon of seasoned cream in each cup. Top with scallops
and garnish with minced chives. Serve cool but not cold.
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