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Receta Ceviche Of Sea Scallops Wrapped In Canadian Atlantic Salm
by Global Cookbook

Ceviche Of Sea Scallops Wrapped In Canadian Atlantic Salm
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Ingredientes

  • 6 lrg Scallops
  • 1/4 c. Lime juice
  • 2 tsp Finely minced jalapeno pepper
  • 1 x Diced tomato
  • 1/4 c. Finely minced red onion Salt & freshly grnd pepper
  • 1 Tbsp. Finely minced cilantro
  • 1 Tbsp. Finely minced parsley
  • 1 Tbsp. Finely minced dill
  • 1 c. Beet juice
  • 1 tsp Prepared horseradish
  • 1 Tbsp. Grated ginger
  • 1 Tbsp. Sugar
  • 1/4 c. Extra virgin extra virgin olive oil
  • 1 Tbsp. Minced parsley
  • 1 Tbsp. Minced dill Salt & freshly grnd pepper
  • 6 piece thinly sliced smoked salmon
  • 1 c. Mixed baby lettuce

Direcciones

  1. Pat scallops dry. In a skillet on high heat, saute/fry scallops over high heat till golden but not cooked through, about 1 minute
  2. In a bowl mix together lime juice, jalapeno, tomato, onion, salt and pepper, cilantro, parsley and dill. Place scallops in marinade for 12 hrs, chill.
  3. Remove scallops from marinade. Carefully wrap smoked salmon around each scallop completely enclosing it. Wrap each scallop tightly with plastic wrap and chill till needed.
  4. To make beet sauce, mix all ingredients together in a small pot and reduce till syrupy, about 6 to 8 min. Cold.
  5. Blend parsley and dill in food processor with extra virgin olive oil till finely incorporated. Season and chill.
  6. With a sharp slicing knife, slice the scallops in half then remove the plastic wrap.
  7. Place 3 halves of scallop on plate and top with greens. Using a tsp., drizzle the two sauces on the plate and serve immediately.
  8. Serves 4
  9. in Ontario's Wine Country.