Seviche is a classic seafood dish with roots in South America. Scallops are marinated in lime juice and "cooked" by the acid in the lime; the flesh becomes firm and opaque and the flavors bright and fresh tasting.
A chilled ceviche of bay scallops, lime, avocado, cilantro, and hearts of palm is served in scallop shells atop a bed of rock salt. If the scallops are too large they may be cut in half before marinating. Similarly, if you need to substitute sea scallops you may cut them into 1/2-inch pieces.
This delicious recipe combines shrimp with tender bay scallops, calamari, crisp arugula, and radicchio. Tossed with a lemony dressing it makes a flavorful summer meal. To enhance the flavor, coat the seafood in dressing before setting on the grill. And be sure to monitor the grill closely -- it takes just minutes for shrimp, scallops, and calamari to cook.