Grilled Scallop Ceviche
- 1 1/2 pounds sea scallops (preferably dry-packed)
- 2 tablespoons minced seeded jalapeno pepper
- 1 cup Mojito Marinade (see below)
- 2 tablespoons finely diced red bell pepper
- 1 lime, cut into 8 wedges
- Mojito Marinade
- 1/4 cup chopped garlic
- 1/2 cup chopped onion
- 2 cups fresh orange juice
- 1/2 cup fresh lime juice
- 1/2 cup olive oil
- 4 teaspoons kosher salt
- 1 tablespoon black pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 tablespoon chopped fresh cilantro
Fire up the grill; then get back inside and fish the scallops out of the marinade. Dry them off really well, and string them onto skewers (if you're using bamboo skewers, soak them in water for 10 minutes before skewering). Pour the marinade into a small saucepan and bring it to a rapid boil. Toss in the red peppers, turn the heat to low, and simmer for 2 minutes. Keep warm
Grill the scallops over the hot coals for about 2 minutes on each side, or till the edges are tinged with a rich brown color and the flesh turns opaque.
Ring a plate with lime wedges. Slide the scallops off the skewers and pile them up in the center of the plate. Pour on the sauce and serve family style, with a bunch of toothpicks so everyone can dig in.
Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan till just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slice the contents of the bowl into the hot oil--be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks. Makes 2 1/2 cups
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