Scallops Eschabech

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Directions

Yield: Serves 4

Combine the scallops, lime juice, and Samuel Adams® beer, stirring gently. Marinate in refrigerator 4 hours.
While marinating, mix together the garlic, chili, oil, scallions, cilantro, parsley, coriander, salt, pepper, and plum tomatoes with the scallop mixture. Let stand at room temperature 3 to 4 hours. Drain and be sure to reserve 1/4 cup of marinade.
Combine scallops, tomato mixture, diced avocado, and reserved marinade, tossing gently to coat the scallops.
Spoon one-fourth of the scallop mixture over greens arranged on a salad plate.
Combine the sour cream and toasted seeds and place a dollop on each plate. Refrigerate until served.

Serves 4
1 pound scallops
2/3 cup freshly squeezed lime juice
1/3 cup Samuel Adams® Summer Ale
2 cloves garlic, finely minced and mashed
1 serrano chili, thinly sliced and finely minced (wear rubber gloves)
1/3 cup extra virgin olive oil
2 scallions, finely chopped
2 tablespoons coarsely chopped cilantro
2 tablespoons chopped Italian (flat-leafed) parsely
½ teaspoon lightly toasted coriander seeds, crushed
¼ teaspoon each freshly ground black pepper and salt
5 plum tomatoes, chopped in ¼ inch pieces
1 small rip avocado, chopped into 1/3 inch pieces
1 small head leaf lettuce
Garnish Ingredients:
- 1 cup sour cream
- ½ tablespoon cumin seeds, toasted and finely crushed