|
|
|
Scallops on a Bed of Cumin Cream Appetizer
|
|
|
1
Reviews
|
|
By:
Carrie Ward
|
|
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.
|
INGREDIENTS
|
|
1 pound fresh bay or sea
scallops
|
|
2 tablespoons lime juice
|
|
2 tablespoons olive oil
|
|
2 tablespoons minced cilantro
|
|
Salt and cayenne pepper to taste
|
|
1 1/4 cups creme fraiche or sour cream
|
|
1 teaspoon ground cumin, or
more to taste
|
|
1 teaspoon lemon juice
|
|
1/2 teaspoon salt
|
|
White pepper to taste
|
|
15 butter lettuce "cups"
|
|
2 tablespoons minced chives
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
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.
|
|
|
|
2:
Marinate, refrigerated, up to 10 hours.
|
|
|
|
3:
In a small bowl combine creme fraiche, cumin, lemon juice, and the 1/2 teaspoon salt. Season to taste with white pepper.
|
|
|
|
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.
|
|
|
|
Print Preview
|
Rate This Recipe
|