Scallop Ceviche on Black Pasta Cakes w/Cilantro Salsa
I've made this one and it's really good - it's from Epicurus
SCALLOP CEVICHE ON BLACK PASTA CAKES WITH CILANTRO SALSA
Active time: 1 1/2 hr Start to finish: 5 hr
1/2 cup thinly sliced white onion
1 cup fresh orange juice
1 cup fresh lime juice
1 fresh jalapeĂ±o chile, sliced, including seeds
2 tablespoons kosher salt
24 medium sea scallops (1 1/4 lb), tough muscles removed from sides if necessary and scallops halved horizontally
For pasta cakes
6 oz black (squid ink) angelâ€™s hair pasta
1 teaspoon extra-virgin olive oil
About 1 cup olive or vegetable oil
For cilantro salsa
1/2 cup minced white onion
1/2 cup chopped fresh cilantro
1/2 cup finely chopped fresh tomatillos
1/2 cup finely chopped tomato
1 tablespoon minced fresh jalapeĂ±o chile, including seeds
1 teaspoon kosher salt
Make ceviche: Combine onion, juices, jalapeĂ±o, and salt in a bowl.
Poach scallops in 4 quarts of simmering salted water, stirring occasionally, 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 pasta cakes: Boil pasta in a large pot of boiling salted water until just cooked through, 1 to 2 minutes. Reserve 1 cup cooking water, then drain pasta in a colander. Rinse briefly under cold running water to stop cooking (donâ€™t cool pasta completely) and drain well. Toss pasta with extra-virgin olive oil.
Heat 1/4 inch olive or vegetable oil in a 10-inch nonstick skillet over moderate 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. (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 donâ€™t want strands to become wet.) Cook cakes, 4 at a time, until crisp, 45 seconds to 1 minute per side, and drain on paper towels. Season cakes with salt.
Make salsa: Soak onion in cold water to cover 20 minutes, then drain and rinse well. Stir together onion, cilantro, tomatillos, tomato, jalapeĂ±o, and salt and chill, covered, until ready to use.
Assemble hors dâ€™oeuvres: Lift scallops out of marinade and put 1 on top of each pasta cake. Top with salsa and serve immediately.
â€˘ Pasta cakes may be made 1 day ahead and kept between sheets of wax paper in an airtight container at room temperature.
â€˘ Ceviche can be made 1 day ahead and chilled, covered.
â€˘ Salsa is best when made no more than 2 hours before serving.
Makes 48 hors dâ€™oeuvres.
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