• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 12
    OK

    Scallop Ceviche on Black Pasta Cakes with Cilantro Salsa

    The squid ink pasta gives this dish a dramatic look, but there's no reason why you can't make this with regular angel hair pasta. The pasta cakes can be made 1 day ahead and kept between sheets of wax paper in an airtight container at room temperature. The ceviche can be made 1 day ahead and chilled, covered. On the other hand, the salsa is best when made no more than 2 hours before serving.


    Ingredients
    1/2
    cup
    ceviche - thinly sliced white onion
    1
    cup
    fresh orange juice
    1
    cup
    fresh lime juice
    1
    jalapeno chile - (sliced)
    2
    tablespoons
    kosher salt
    24
    medium sea scallops
    pasta cakes – black squid ink
    angel hair pasta
    1
    teaspoon
    extra-virgin olive oil
    vegetable oil or olive oil - (for frying)
    kosher salt
    1/2
    cup
    cilantro salsa - minced white onion
    1/2
    cup
    Chopped Cilantro
    1/2
    cup
    finely chopped fresh tomatillos
    1/2
    cup
    finely chopped tomato
    minced jalapeño chile - (including seeds)
    1
    teaspoon
    kosher salt
    Directions
    Make the ceviche: In a medium bowl, combine onion, juices, jalapeño, and salt.
    Remove the tough muscles from the Side Dish of the scallops. Then halve the scallops horizontally. In a saucepan, bring 4 quarts of salted water to a simmer. Add scallops and poach until just cooked through (scallops should be opaque with centers slightly pink), about 1 minute. Drain scallops and gently toss with marinade. Marinate scallops, covered and chilled, 3 hours.
    Make the pasta cakes: Cook pasta according to package directions. Reserve 1-cup cooking water, then drain pasta in a colander. Rinse briefly under cold running water to stop cooking (don't cool pasta) and drain well. Toss pasta with extra-virgin olive oil.
    In a 10-inch nonstick skillet, heat 1/4 inch oil over medium heat until hot but not smoking. Form cakes by dropping a few strands of loosely squiggled pasta into a 1-tablespoon measure to fill it and inverting tablespoon into oil, flattening cake slightly if necessary. Cook cakes, 4 at a time, until crisp, 45 seconds to 1 minute per side, and drain on paper towels. Season cakes with salt. (If strands in bowl become too sticky to handle, stir in a little reserved pasta water, 1 teaspoon at a time. You need some starch from pasta to hold cake together, but you don't want strands to become wet.)
    Make the salsa: Soak onion in cold water to cover for 20 minutes, then drain and rinse well. Stir together onion, cilantro, tomatillos, tomato, jalapeño, and salt and chill, covered, until ready to use.
    To assemble: Lift scallops out of marinade and put 1 on top of each pasta cake. Top with salsa and serve immediately.

    The base number of servings for this recipe is 12
    OK

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