Ingredients

6 oz. of sea scallops, cut into fine dice
1 tomato, peeled, seeded, cut into fine dice
1 teaspoon fresh chives, minced
1 tablespoon fresh cilantro, chopped
1/2 jalapeno pepper, minced
1/4 green pepper, very finely chopped
1 tablespoon olive oil
5 drops hot-pepper sauce
Juice of 1 or 2 limes
Ground black pepper to taste
1 teaspoon kosher salt
3 cucumbers
Sour cream, as needed
Cilantro leaves

Directions

Combine the scallops, tomato, chives, cilantro, jalapeno pepper, green pepper, olive oil and hot-pepper sauce. Add enough lime juice to cover the mixture. Season with salt and pepper to taste. Marinate refrigerated at least 8 hours, stirring occasionally.

When ready to serve, peel and cut cucumbers into 1/2-inch slices. Scoop out a pocket in each, creating 30 cups. Fill with equal portions of the scallop mixture and garnish each with a small dot of sour cream and a cilantro leaf. Makes 30 cucumber cups.

Nutrition information per piece: 17 cal., 2 g pro., 2 g carbo., 2 mg chol., 85 mg sodium. Recipe from: "Garde Manger: The Art and Craft of the Cold Kitchen" by The Culinary Institute of America (John Wiley & Sons)