These buttery Scallop pillows are available at Gimli Fish. So easy to prepare and so delicious. Perfect for the last kick at Summer!
1 lb Nova Scotia scallops, quartered
1 cup grape tomatoes, roughly chopped
2 green or red Serrano chiles, seeded and minced
½ cup chopped fresh cilantro
1 cup finely diced red onion
1 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
salt, to taste
3 tbs finely shredded unsweetened coconut flakes
Mix all of the ingredients in a glass bowl. Cover and refrigerate for at least 2 hours and up to 16 hours.
Spoon the ceviche into small glasses and garnish with cilantro.
As an appetizer, 2-4 per person, as an entrée, 4-6 per person
Dry scallops off on a paper towel to remove moisture. On a plate, mix ground sumac, salt and pepper and dip each scallop on two sides into the spice blend.
In a hot pan, melt 1-2 tbs butter. Sear scallops for 1-2 minutes on each side. Serve immediately.