Ingredients:
1 lb. of baby scallops
5 diced vine ripe tomatoes
2 diced red onions
1 bunch of chopped cilantro
1/3 cup of lemon juice
2 tsp. white vinegar
2 tbsp. of pickling spices
fresh lemon slices
4 bay leaves
1 tsp. of turmeric
salt and pepper to taste
1 julienne scallion for garnish
Procedure:
Put a small pot to boil water. Add the pickling spices, the bay leaves, touch of slat and pepper and when this is boiling, add the turmeric. Strain and soak in this boiling water the scallops. Add some fresh lemon slices and cover them for 7 minutes.
When scallops are cooked (but not dry), take them out of the water and let them cool down. In a mixing bowl, put the tomatoes, onions and cilantro. Add lemon juice, vinegar, salt and pepper to taste and mix the scallops with this salsa fresca.
You can add a touch of habanero pepper for spicy flavor, or just some other hot sauce. You can serve this with plantain, corn, yucca or potato chips. This is a light appetizer and the best aperitif for drink is draft beer, or just like in Mexico: with a good shot of tequila, and a wedge of lime.
1 lb. of baby scallops
5 diced vine ripe tomatoes
2 diced red onions
1 bunch of chopped cilantro
1/3 cup of lemon juice
2 tsp. white vinegar
2 tbsp. of pickling spices
fresh lemon slices
4 bay leaves
1 tsp. of turmeric
salt and pepper to taste
1 julienne scallion for garnish
Procedure:
Put a small pot to boil water. Add the pickling spices, the bay leaves, touch of slat and pepper and when this is boiling, add the turmeric. Strain and soak in this boiling water the scallops. Add some fresh lemon slices and cover them for 7 minutes.
When scallops are cooked (but not dry), take them out of the water and let them cool down. In a mixing bowl, put the tomatoes, onions and cilantro. Add lemon juice, vinegar, salt and pepper to taste and mix the scallops with this salsa fresca.
You can add a touch of habanero pepper for spicy flavor, or just some other hot sauce. You can serve this with plantain, corn, yucca or potato chips. This is a light appetizer and the best aperitif for drink is draft beer, or just like in Mexico: with a good shot of tequila, and a wedge of lime.
Type: Authentic Recipe
Author: Chef Jose Cardoza
Restaurant: Rattlesnake Bar & Grill, 382 Boylston St, Boston, MA, USA
Source: http://www1.whdh.com/features/recipe/dish/BO66373/4x6/