- 1/2 recipe Herbed Profiteroles
- 12 ounces sea scallops (about 10 large scallops), small dice
- 3 tablespoons finely chopped red onions
- 2 tablespoons finely chopped green bell peppers
- 3 tablespoons finely chopped red bell peppers
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 3 turns freshly ground black pepper
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon tequila
- 2 cups shredded Bibb lettuce
- Olive oil for drizzling
Prepare the profiteroles.
In a small bowl combine all of the ingredients except the profiteroles,lettuce, and olive oil. Toss well and allow the seviche to marinate for 1 1/2 to 2 hours, stirring intermittently.
Slice about 1/4 inch off the top of each profiterole, fill with seviche, and replace the lid lightly on top.
To serve, arrange 1/4 cup of the shredded lettuce on each of 4 dinner plates, drizzle with olive oil and sprinkle with salt and pepper. Place a seviche stuffed profiterole on top.
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