Time: 1 hour 25 minutes
Complexity: easily
Quantity: 16 pcs.

An appetizer of fresh seafood with lemon juice and hot pepper. Served in clam shells.

Ingredients:

• 4 fresh scallops, tough muscles trimmed
• 16 fresh small (about 5 cm in size) clams in shells
• 4 teaspoons fresh lemon juice
• 4 teaspoons of olive oil
• 1 teaspoon finely chopped jalapeño pepper or other hot green pepper
• Coarse salt or sea salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

scallops, mollusks, lemon juice, jalapeno pepper

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Preparation:

Step 1
• Place the scallops in a single layer in a resealable plastic bag and freeze for 1 hour (this will firm up the meat and make it easier to cut). Cut the frozen scallops into 1-centimeter cubes.
Step 2
• Rinse the clams under cold water to remove any sand.
Step 3
• Open the clams: Run a knife between the clam shells, then open the shell. Lift the clam toward the top shell, then run a knife underneath to separate it from the bottom shell. Remove any shell fragments from the meat and chop finely. Rinse 16 shells under water and set aside for serving.
Step 4
• In a medium bowl, combine the scallops and clams with olive oil and jalapeño pepper. Spoon the mixture into the clam shells, one at a time. Season with salt and serve.

Votes: 1