Soused Oysters - Ostiones En Escabeche

Course : Seafoods
Serves: 4
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1/2 cup light olive oil
1/3 cup finely sliced white onion
8 cloves garlic -- peeled
1/2 cup finely sliced carrots -- blanched
1/2 cup cauliflower florets -- blanched
2 medium California bay leaves
3 bunches fresh marjoram sprigs or 1/4 -- tsp dried
1 1/2 teaspoons dried oregano -- Mexican if
1/2 teaspoon peppercorns
1/2 teaspoon sea salt to taste
1/4 cup vinegar
2 cups shucked oysters or other -- seafood scallops -- alone or together)
1 medium lime -- thinly sliced
1 strips canned jalapenos -- en escabeche

Preparation / Directions:

Heat the oil in a large frying or sauté pan. Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes. Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat until the mixture comes to a boil. Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes. Set aside to cool. Refrigerate overnight and serve at room temperature. * Jalapenos may be omitted and passed separately at the table. The Art of Mexican Cooking

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