Scallop, Lime Ceviche and Roasted Tomato Caprese Salad!

WhoooHooo, it's Friday!!   Getting ready for a  night out on our boat!  Going to watch the Texas sun set, which is beautiful!  NO teen boys allowed!  Just my hubby and some friends~ going more fancy with the 'boat food' tonight.  Picking up some sushi, and made up some scallop ceviche.  Watched Barefoot Contessa yesterday and got inspired to make her roasted tomato caprese salad, so made that too!  I love the roasted tomatoes, BUT I snuck a taste, and next time I will make it with less sugar on the roasted tomatoes than she says to use.  I will correct this in the recipe I write down for y'all!  The scallop ceviche is great tasting and so easy!

                                           Scallop Ceviche~


1 pound sea scallops, cut into 6-8 pieces each
Juice of 2 limes
Juice of 2 lemons
1/2 cup orange juice
20-25 cherry tomatoes sliced into pieces
3/4 cup fresh, chopped cilantro
1 small red onion, minced
5 freshly cut pineapple squares, chopped into bits
1 serrano pepper, minced
2 tsps sugar
Salt and pepper, to taste


Mix all the above and marinate in bowl in refrigerator for at least 2 hours.  Can marinate for up to 16 hours.  Enjoy!!


Roasted Tomato Caprese Salad~ (Barefoot Contessa, BUT my pics!  :)

Tomatoes, seasoned and ready to go into the oven!

all cooked up~

All nicely plated! 

12 plum tomatoes, cut in half lengthwise and seeded, but keeping core (I used Roma tomatoes)
High quality mozzarella cheese ball, cut into slices (16 oz.)
12 Fresh basil leaves, rolled and cut into strips
1/4 cup olive oil
2 large cloves of garlic, minced
1 1/2 Tablespoons Balsamic vinegar
2 tsp sugar (I would only use 1tsp, as I thought they were a bit too sweet using 2)
Kosher salt and pepper

Take your seeded tomatoes and put them on a cookie sheet, and sprinkle them all with the olive oil, vinegar, garlic, sugar, salt and pepper.  Roast them in a 275 degree oven for 2 hours.  Take them out of oven, and let sit to cool.  When cooled down, plate by pitting mozzarella slices between tomato slices.  If mozzarella pieces are too big, cut in half.  Top with julienned basil and sprinkle with a bit more olive oil.  Enjoy Ina's creation!  So Great for summer!!