Today on CBC's Weekend Morning Show with Host Terry MacLeod, Nova Scotia Scallops two ways!
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
� 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 entr�e, 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.