Wayne Gisslen

Scallop Seviche

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2 lb

Method

  1. Cut the scallops into quarters vertically, then slice crosswise ¼ in. (6 mm) thick.
  2. In a nonreactive container, mix together the scallops, lime juice, and onion.
  3. Refrigerate about 12 hours, or until the scallops have the texture of cooked scallops.
  4. Drain the scallops and onions, discarding the lime juice.
  5. Gently toss the scallops w

Per serving: Calories, 220; Protein, 14 g; Fat, 15 g (61% cal.); Cholesterol, 25 mg; Carbohydrates, 8 g; Fiber, 2 g; Sodium, 130 mg.