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Name: Cellophane Noodles with Scallop Seviche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 lg Red bell pepper; julienned; 1 tb Soy sauce; 2 tb Chopped cilantro; 4 oz Cellophane noodles; see *; 1 tb Peanut butter; 1 lb Bay scallops; trimmed; Salt to taste; 2 ts Grated lemon zest; 1 ts Finely-minced garlic; 1 sm Jalape?o; 1 Sprig cilantrro; for garnish; Black Pepper freshly ground; 2 Oranges; 3 tb Peanut oil; 1/2 ts Ground fresh red chile paste; 1/2 ts Chile oil; 6 Limes; 2 ts Fresh Lemon Juice; 1 tb Sugar

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INGREDIENTS

1/2 lg Red bell pepper; julienned
1 tb Soy sauce
2 tb Chopped cilantro
4 oz Cellophane noodles; see *
1 tb Peanut butter
1 lb Bay scallops; trimmed
Salt ; to taste
2 ts Grated lemon zest
1 ts Finely-minced garlic
1 sm Jalape?o
1 Sprig cilantrro; for garnish
Black Pepper ; freshly ground
2 Oranges
3 tb Peanut oil
1/2 ts Ground fresh red chile paste
1/2 ts Chile oil
6 Limes
2 ts Fresh Lemon Juice
1 tb Sugar

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 jalape?o into 1/8-inch-thick rings. In a medium mixing bowl, combine the scallops, remaining lime juice, 2 tablespoons peanut oil, and jalape?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; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

NOTES

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Cellophane Noodles with Scallop Seviche

1/2 lg Red bell pepper; julienned
1 tb Soy sauce
2 tb Chopped cilantro
4 oz Cellophane noodles; see *
1 tb Peanut butter
1 lb Bay scallops; trimmed
 Salt to taste
2 ts Grated lemon zest
1 ts Finely-minced garlic
1 sm Jalape?o
1 Sprig cilantrro; for garnish
 Black Pepper freshly ground
2 Oranges
3 tb Peanut oil
1/2 ts Ground fresh red chile paste
1/2 ts Chile oil
6 Limes
2 ts Fresh Lemon Juice
1 tb Sugar

* 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 jalape?o into 1/8-inch-thick rings. In a medium  mixing bowl, combine the scallops, remaining lime juice, 2  tablespoons peanut oil, and jalape?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; 2 1/2 Fat; 0 Other Carbohydrates    Recipe by: Martha Stewart      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (537g)
Recipe Makes: 4 servings

Calories: 257
Calories from Fat: 102 (40%)

Amt Per Serving		% DV

	Total Fat 11.3g	15 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 3.6g
Cholesterol 0mg		0 %
Sodium 74mg		3 %
Potassium 448.5mg		12 %
Total Carbohydrate 49.9g		15 %
	Dietary Fiber 10.3g	41 %
	Sugars, other 39.7g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 257

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