Scallops on a Bed of Cumin Cream Appetizer Recipe

1      Reviews by:    Carrie Ward   Scallops on a Bed of Cumin Cream Appetizer Recipe marinates scallops in lime juice, olive oil, cilantro and cayenne pepper serving on lettuce with a cream of creme fraiche or sour cream, cumin and lemon juice to make this scallop appetizer recipe. 1006

INGREDIENTS

• 1 pound fresh bay or sea scallops
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 2 tablespoons minced cilantro
• Salt and cayenne pepper to taste
• 1 1/4 cups creme fraiche or sour cream
• 1 teaspoon ground cumin, or more to taste
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• White pepper to taste
• 15 butter lettuce "cups"
• 2 tablespoons minced chives

DIRECTIONS

• Cut large scallops into 1/4-inch cubes; leave small ones whole. Put scallops in a stainless steel, glass, or ceramic bowl along with lime juice, olive oil, cilantro, and salt and cayenne to taste. Cover. Marinate, refrigerated, up to 10 hours.
• In a small bowl combine creme fraiche, cumin, lemon juice, and the 1/2 teaspoon salt. Season to taste with white pepper. To serve, arrange lettuce "cups" on a serving platter and put a heaping tablespoon of seasoned cream in each cup. Top with scallops and garnish with minced chives. Serve cool but not cold.