Grilled Scallop "Ceviche"

Ingredients for Grilled Scallop "Ceviche"

• 675g large sea scallops (about 20), tough ligament removed from side of each if attached

• 3 cucchiai di olio extravergine d'oliva

• 1 cucchiaino di sale

• 1/2 cucchiaini di pepe nero

• 1 arancia navel

• 2 cucchiai di succo di lime fresco

• 3/4 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and thinly sliced (300g )

• 2 tablespoons thinly sliced shallot

• 1 to 2 teaspoons finely chopped fresh jalapeño chilli, including seeds

• 1/4 tazza di coriandolo fresco tritato

• 5 metal or wooden skewers (if using wooden, soak in water 30 minutes)

Toss scallops with 1 tablespoon oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a bowl, then thread 4 scallops onto each skewer.

Prepare grill for direct-heat cooking over high heat.

Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly.

While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 60ml and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper.

When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in coriander.

Avvertenza

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