Park Avenue Club,
184 Park Avenue,
Florham Park, NJ 07932
Tel: 973-301-8233 | Fax: 973-301-2348
Dining
- July, 2007 - Recipe of the Month
Scallop Seviche with Roasted Tomatillo Salsa
Yields about 6 servings
As in all of my recipes, the key to this recipe is to make sure the scallops are as fresh as possible. Too bright a white color on the scallops could mean they have been sitting in a briny solution too long. If you are unsure about using raw product, you can grill the scallops until cooked, then slice them and put them into the Seviche marinade. Let them only sit in the marinade for about 1 hour.
Scallop Seviche
1/4 cup diced red pepper
1/4 cup diced yellow pepper
1/2 cup chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
1 pound U-10/20 Sea Scallops, sliced in half like a hamburger bun
1/2 cup fresh lime juice
2 tablespoons chopped Serrano chilies
1/2 teaspoon salt
Dash of Tabasco to taste
Combine all ingredients above and cover and chill for 2 hours.
1 1/2 lb fresh tomatillos or 3 (11-oz) cans tomatillos
1/2 cup fresh cilantro
5 fresh Serrano chilies
1 large onion, coarsely chopped
2 teaspoons coarse salt
1/4 cup olive oil
3 garlic cloves, unpeeled
Preheat grill
Remove husks from tomatillos and rinse under warm water to remove stickiness. Toss ingredients together with olive oil. Grill chilies, garlic, and fresh tomatillos on hot side of grill turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chilies. Purée all ingredients in a blender.
Serve with corn tortillas and your favorite summer beverage.