RIS - Scallop Margarita with California Avocado
Scallop Margarita with Tequila Ice
Serves 6
Tequila ice
1 cup sugar
1 cup water
1 ½ cups freshly squeezed lime juice
1 Tablespoon lime zest
½ oz tequila
Ancho chili paste
2 ancho chilis
1 cup orange juice
2 seedless oranges, sectioned
kosher salt
freshly ground black pepper
1 lb + fresh, dry scallops, cut into 1/2 chunks
1 small red onion, julienned
1/2 bunch cilantro, leaves picked and kept covered with a damp cloth
1 jalapeño chili, seeds removed and finely julienned
1 poblano chili, roasted, peeled, seeds removed and julienned
1 avocado, cut into cubes
2 scallions, chopped
1 cup freshly squeezed lime juice
1 cup of the best extra virgin olive oil you have. (I use Tuscan Laudemio)
1 cup sour cream
3 limes, 2 cut into 6 slit rounds, the rest for squeezing
tortilla chips
6 martini or margarita glasses
This scallop ceviche is very easy to make. There are only two small projects to complete the day before:
Tequila Ice: Combine the sugar and water in a small heavy based sauce pan. Bring to a boil. Remove from the heat and add the lime juice, zest and tequila. Stir well and pour into a flat container the proper size to allow for a layer of liquid about ¾ thick. Put into the freezer and allow at least 6 hours for it to be well iced. Pass a fork throughout the ice about every hour to loosen the mixture and help create ice flakes.
Ancho chili puree: Remove the stem and seeds from the ancho chilis, place in a small sauce pan and cover them with orange juice. Heat gently until the chilis are soft. Set aside until cool enough to handle. Puree all in a blender and pass through a sieve. Mix the orange sections with 1 tablespoon of the ancho puree, 2 ounces of the olive oil, salt and pepper. Keep covered in the refrigerator. The extra ancho puree can be frozen in small packets for later use.
Mise en place is the key to the rest of this quick dish. One hour before serving, mix the diced scallops, ½ of the red onion, a few sprigs of cilantro and a few slivers of jalapeño together and cover with 1 cup of the lime juice. Cover and keep in the refrigerator. Toss the scallops every twenty minutes to make sure they are being evenly marinated with the lime juice.
During that hour, prepare all of your ingredients as listed above. Also, prepare your margarita glasses by rubbing the edge of each glass with lime juice and then placing each glass upside down into a plate of kosher salt.
After 45-60 minutes, check your scallops for doneness by tasting a piece and seeing if it is too your liking. Keep them in the lime juice longer if they are underdone or marinate them less the next time if they are overdone. When ready, drain the lime juice from the scallops and pick out the onion, cilantro and jalapeño. Place the scallops into a large bowl and add the poblano chili, jalapeño, red onion, scallion, cilantro, avocado, salt and pepper. Add a good drizzle of the olive oil and the juice of the remaining lime. Mix gently and taste for acid/fat balance and adjust with more oil or lime juice or salt and pepper, if necessary.
To arrange, separate the scallop mixture into six even portions. Place half of each portion in the bottom of each glass, spread a tablespoonful of sour cream over the scallops, followed by some marinated orange sections and then the rest of the portion of scallops. Top with a small scoop of tequila ice and place a lime round on the edge of each glass.
Serve with tortilla chips on the side.
Seared Scallops with Avocado Crema | Chef Eric Recipe
Join Chef Eric and learn how-to make these simple, yet elevated Seared Scallops with Avocado Crema!
When it comes to seafood, less is more. Pro tips regarding scallops, buy them fresh, get ‘em big and sear them fast! The highest praise when cooking scallops is “Now that tastes like a scallop!” Please enjoy this simple yet elevated recipe! - Chef Eric Gephart
Seared Scallops with Avocado Crema
Ingredients:
5 Each Scallops (10/20 Dry Pack if possible), sinew removed
1 Tablespoon Lanes BBQ Q-Nami
Honey Avocado Crema
1 Each Avocado, ripe
1 teaspoon Honey
1 teaspoon Dijon Mustard
½ teaspoon Lanes BBQ Q-Nami
Method:
Cut the avocado in half and remove the seed. Grill the avocado flesh side down for 1 minute, just enough time to get a bit of char. Scoop the flesh into a bowl, combine the rest of the ingredients and whip until smooth. Place 1 dollop of Avocado Crema per scallop on the presentation plate.
Garnish
2 Each Bell Peppers (Sliced thin, plunged in ice water for 1 hour till the curl)
2 teaspoons Reduced Balsamic
Method:
1. Stabilize your grill 400F or hotter. Install your chosen accessory. For today’s cook, I have chosen the reversible cast iron griddle.
2. Season the scallops, oil the cast iron griddle that has come to temperature and place the scallops on to sear. Sear for 45 seconds and flip. After another 45 seconds, transfer the scallops on top of each dollop of avocado Crema.
3. Garnish with the curled bell peppers then drizzle with the reduced balsamic. Enjoy!
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