JACQUES PEPIN'S SCALLOP CEVICHE AND GUACAMOLE

Jacques Pepin's Scallop Ceviche and Guacamole image

Number Of Ingredients 16

8 ounces large sea scallops (diver scallops; approx. 4)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound ripe avocados (about 2 large)
1/2 cup whole, unpeeled, tomato, in 1/2-inch dice
1/4 cup finely chopped red onion, rinsed under cold running water
1 1/2 teaspoons finely chopped garlic
2 tablespoons minced poblano chili pepper (or another chili pepper of your choice)
3 tablespoons finely sliced scallion
1/4 cup coarsely chopped fresh cilantro
1 tablespoon fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon Tabasco green pepper sauce
3 tablespoons extra-virgin olive oil
12 pieces unsalted tortilla chips

Steps:

For the Seviche: Cut each of the scallops crosswise into 6 slices, each 1/2-inch thick. You should have about 24 slices. Sprinkle about 1/2 teaspoon salt and the 1/4 teaspoon pepper in the bottom of a shallow baking dish or on a platter, and arrange the slices of scallop on top in a single layer. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cover lightly with plastic wrap applied directly to the surface of the scallops, and refrigerate for at least 1 hour, but as long as overnight.
For the Guacamole: Cut around each avocado, penetrating the skin and flesh, then twist to separate the avocados into halves. Remove the pit from each, and using a spoon, scoop the flesh into a glass bowl large enough to easily hold the remaining ingredients. Crush coarsely with a fork. (You should have about 1 1/4 cups of crushed avocado.) Add the remaining ingredients. Mix well. Cover tightly with plastic wrap, applying it directly to the surface of the guacamole. Refrigerate if not serving immediately.
At serving time, arrange 6 scallop slices around the circumference of each dinner plate, and spoon about 1/2 cup of guacamole in the center, Sprinkle the scallops on each plate with about 2 teaspoons of olive oil, and crumble a few tortilla chips on top of the guacamole. Serve immediately.