Gilled Scallop "Ceviche"

Rosalie and Stan were coming over for dinner. I went to the farmer's market and bought beautifully fresh scallops. They would be wonderful as a ceviche but my guests don't eat raw fish. What to do? How about marinating gently cooked scallops in a ceviche marinade? Gourmet Magazine came up with the idea a few years earlier. I followed their 2007 recipe with some modifications.

1 1/2 lbs. large sea scallops (about 20)

3 tbl. extra virgin olive oil

salt and pepper, to taste

1 small navel orange

2 tbl. fresh lime juice

3/4 seedless cucumber, halved lengthwise, cored, and thinly sliced (2 cups)

2 tbl. thinly sliced shallot

1 to 2 tsps. finely chopped fresh jalapeno chile

1/4 cup chopped fresh cilantro

1. Toss scallops with 1 tbl. oil, salt and pepper in a bowl.

2. Saute scallops in a hot, lightly oiled, skillet or ridged grill pan until just cooked through. Remove from pan and set aside.

3. While scallops cool, cut, peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop the segments and transfer to a large bowl. Stir in lime juice, cucumber, shallot, jalapeno (to taste), and remaining 2 tbl. oil. salt and pepper, to taste.

When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.

NOTES: This dish can be served as an appetizer for 6 people but I served it as a main course with potato salad made with Yukon gold potatoes tossed with a vinaigrette. A tossed salad and crusty bread rounded out the meal.