A Scallop Parfait, Two Ways

Recipe Ingredients

2 lbs	908g / 32oz	Fresh bay scallops - shucked
1/4 cup	36g / 1.3oz	Chopped red bell peppers
1/4 cup	36g / 1.3oz	Chopped yellow bell peppers
1 cup	146g / 5.1oz	Fresh jalapeño - seeded, chopped (small)
1/2 cup	31g / 1.1oz	Chopped red onion
3/4 cup	177ml	Fresh lime juice
1/2 cup	118ml	Coconut milk
1/4 cup	59ml	Olive oil
1/4 cup	4g / 0.1oz	Chopped fresh cilantro leaves
1 tablespoon	15ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	All-purpose flour
1		Avocado - peeled, pitted, and small diced
1 tablespoon	15ml	Chopped fresh cilantro leaves

Recipe Instructions

Preheat the fryer. Combine the scallops, bell peppers, jalapeño, red onion, lime juice, coconut milk, olive oil, cilantro and garlic in a mixing bowl. Mix well. Season with salt and pepper. Cover and refrigerate for 30 minutes.  Divide the mixture in half.

Seviche: Cover one of the halves and place back in the refrigerator until ready to serve. Drain the remaining half.

Escabeche: Place the flour in a shallow bowl and season with salt and pepper. Dredge the remaining half of scallops in the seasoned flour, coating completely. Fry in batches until golden brown. Remove and drain on paper towels. Season with salt and pepper.  Spoon the Seviche into each parfait glass. Top the Seviche with a spoonful of the avocado. Season with salt and pepper. Spoon the Escabeche over the avocado. Garnish with cilantro.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1D55) - from the TV FOOD - NETWORK"

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