Fresh seafood appetizer with lemon juice and hot pepper. Served in halves of clam shells. Share with friends: 
Dish Photography: Jim Franco Time: 1 hour. 25 minutes Complexity: Easy Quantity: 16pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 fresh scallops, cut stiff muscles
- 16 fresh small (about 5 cm.) Mollusks per sinks
- 4 teaspoons of fresh lemon juice
- 4 teaspoons olive oil
- 1 teaspoon chopped jalapenos or other hot green pepper
- Coarse Salt or Sea Salt
Recipes with similar ingredients: scallops, shellfish, lemon juice, jalapeno peppers
Recipe preparation:
- Place scallops in one layer in a lockable plastic bag and freeze for 1 hour (this will make the meat more tight so that you can easily cut it). Cut ice cream scallops in cubes about 1 centimeter in size.
- Rinse clams under cold water to remove sand.
- Expand clams: draw a knife between the wings clam, then open the shell. Lift the clam to the top sash, then hold the knife from the bottom so as to separate it from lower sash. Remove shell fragments from meat and chop finely. Rinse 16 sinks under water and leave for serving.
- Stir in the medium bowl scallop and clam meat with olive oil and jalapenos. The resulting mixture one at a time put in a mollusk shell with a spoon. Sprinkle with salt and serve to to the table.
