SCALLOP CEVICHE HORS D'OEUVRES
Steps:
- Make ceviche: Combine onion, juices, jalapeño, and salt in a bowl. Gently toss halved scallops with marinade. Marinate scallops, covered and chilled, 3 hours. Make pasta cakes: Boil pasta in a large pot of boiling salted water until just cooked through, 1 to 2 minutes. Reserve 1 cup cooking water, then drain pasta in a colander. Toss pasta with 1 tsp. extra-virgin olive oil. Heat a generous coating of olive oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking. Form cakes by dropping a few strands of loosely squiggled pasta into a 1-tablespoon measure to fill it and inverting tablespoon into oil, flattening cake slightly if necessary, or place 3/4 ounce portions in a loose circle in pan or on griddle. (If strands in bowl become too sticky to handle, stir in a little reserved pasta water, 1 teaspoon at a time. You need some starch from pasta to hold cake together, but you donÂ't want strands to become wet.) Cook cakes, 4 at a time, until crisp, 45 seconds to 1 minute per side, and drain on paper towels. Make salsa: Chop onion by hand or in a food processor. Soak onion in cold water to cover 20 minutes, then drain and rinse well. Chop or process remaining vegetables in food processor. Stir together onion, cilantro, tomatillos, tomato, jalapeño, and salt and chill, covered, until ready to use. Assemble hors dÂ'oeuvres: Lift scallops out of marinade and put 1 scallop half on top of each pasta cake. Top with salsa and serve immediately. Cooks' notes: ·Pasta cakes may be made 1 day ahead and kept between sheets of wax paper in an airtight container at room temperature. ·Ceviche can be made no longer than 1 day ahead and chilled, covered. ·Leftover salsa is great mixed with crumbled feta as a pizza topping. Leftover marinade can be added to soup.
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