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Scallops on a Bed of Cumin Cream Appetizer
 
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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.


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
1: 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.
 
2: Marinate, refrigerated, up to 10 hours.
 
3: In a small bowl combine creme fraiche, cumin, lemon juice, and the 1/2 teaspoon salt. Season to taste with white pepper.
 
4: 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.
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