INGREDIENTS

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 jalapeño into 1/8-inch-thick rings. In a medium
mixing bowl, combine the scallops, remaining lime juice, 2
tablespoons peanut oil, and jalapeño. 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; 2 1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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