MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lima Zima Scallop Ceviche
Categories: Vegetables, Seafood, Chilies, Citrus, Herbs
Yield: 4 Servings

16 Zima(r) tomatoes
4 c Water
8 lg Scallops
1/2 c Freshly shucked corn kernels
1/4 tb Fine chopped Habanero pepper
2 Limes; juiced
1 tb Rough cracked unsalted corn
- nuts
2 tb Chopped cilantro
2/3 c Very thin sliced red onion
1/4 c + 1 ts kosher salt

In a large bowl, stir water and kosher salt together to
dissolve. Submerge scallops in the salt-water mixture
and add a few ice cubes. Ensure that the scallops
completely submerged in the water. Set aside for 12
minutes.

In a medium sized skillet, bring water to a boil, making
sure it is deep enough to cover freshly shucked corn
kernels. Add corn kernels to simmering water and blanch
for 3 minutes. Drain and discard water from blanched
corn and immediately submerge in ice water to stop
cooking.

In a shallow dish with a lip, slice Zima tomatoes about
1/4" thick and arrange in a single layer. Evenly
sprinkle sliced red onion on top of the tomatoes. Evenly
sprinkle kosher salt on top of onions and tomatoes. Set
aside for 10 minutes. Pour lime juice evenly over tomato
mixture. Evenly sprinkle chopped habanero pepper over
top. Add corn kernels and gently stir mixture to
combine. Set aside for 5 minutes.

Meanwhile, drain and discard salt water from reserved
scallops and pat dry with paper towel. With a sharp
knife, slice each scallop into 4 thin slices across the
grain. Divide the scallop slices evenly between 4
service plates and arrange in a single layer of each
dish. Evenly distribute the cured tomato and onion
mixture on top of each plate of scallops. Evenly
sprinkle chopped cilantro on top of the cured tomato and
onion mixture and refrigerate for 20 minutes exactly.

Remove plates from refrigerator and sprinkle cracked
corn nuts evenly on top of dishes. Serve immediately.

A Roger Mooking creation! June 2015

RECIPE FROM: https://blog.sunsetgrown.com

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