Cellophane Noodles With Scallop Seviche

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican		4	Servings

INGREDIENTS

6		Limes
1	lb	Bay scallops, trimmed
3	T	Peanut oil
1		JalapeÃ±o
2		Oranges
2	t	Fresh lemon juice
2	t	Grated lemon zest
1/2	t	Ground fresh red chile paste
1	T	Peanut butter
1	t	Finely-minced garlic
1	T	Soy sauce
1	T	Sugar
1/2	t	Chile oil
1/2		Red bell pepper, julienned
2	T	Chopped cilantro
1		Sprig cilantrro, for garnish
		Salt, to taste
		Freshly-ground black pepper
		to taste
4	oz	Cellophane noodles, see *
		Note
2		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Note: You can substitute rice sticks, capellini (angel hair) or
vermicelli for the cellophane noodles. Cook according to package
directions. Julienne zest of 1 lime, reserving the flesh of lime for
juice. Slice 1 lime in half lengthwise, reserving half for later use.
Juice the lime half, the zested lime, and remaining 4 limes in a  small
mixing bowl. Set aside 2 teaspoons of the lime juice for  dressing.
Slice the jalapeÃ±o into 1/8-inch-thick rings. In a medium  mixing
bowl, combine the scallops, remaining lime juice, 2  tablespoons peanut
oil, and jalapeÃ±o. Cover, and refrigerate for 8  hours or overnight.
Grate 2 teaspoons zest from 1 orange, and set  aside. Using a sharp
knife, cut the pith and peel away from both  oranges and the reserved
1/2 lime. Working over separate bowls to  catch the juices, cut the
citrus sections away from the white  membranes; squeeze the orange
membrane to extract any excess juice.  Reserve the sections and 2
tablespoons orange juice, and discard  remaining juices from the bowls.
In a small mixing bowl, whisk  together the lemon juice and the
reserved 2 teaspoons lime juice and  2 tablespoons orange juice, the
orange and lemon zests, chile paste,  remaining peanut oil, the peanut
butter, garlic, soy sauce, sugar,  and chile oil. Drain the scallop
mixture, and toss in a medium mixing  bowl with the red pepper,
cilantro, orange and lime sections, and  salt and pepper to taste.
Divide the noodles among four plates, and  top each with one quarter of
the scallop mixture. Drizzle each  serving with citrus dressing, and
garnish with lime zest and cilantro  sprigs. Makes 4 servings.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jun 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Per
serving: 394 Calories (kcal); 13g Total Fat; (29% calories from  fat);
22g Protein; 51g Carbohydrate; 37mg Cholesterol; 464mg Sodium  Food
Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable;  1
Fruit;  Recipe by: Martha Stewart  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 310 Calories From Fat: 110 Total Fat: 12.6g Cholesterol: 0mg Sodium: 231.7mg Potassium: 370.5mg Carbohydrates: 52.1g Fiber: 6.1g Sugar: 14.9g Protein: 3.2g