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zeStY herbed SCAllOP lOllIPOPS
serves 8
8 jumbo-size scallops
½ cup (125 ml) fresh squeezed orange juice
3 tbsp (45 ml) unseasoned rice wine vinegar
finely grated zest and juice from 2 lemons
finely grated zest and juice from 2 limes
1 tsp (5 ml) dijon mustard
½ cup (125 ml) grapeseed oil
2 limes, cut into wedges
Combine orange juice, vinegar, lemon zest and juice, lime zest and juice and
mustard in a bowl. whisk to blend. remove muscle from each scallop and
discard. Immerse scallops into mixture and turn to evenly coat with marinade.
Cover and refrigerate for several hours, preferably overnight. drain and pat
scallops dry. discard marinade. heat oil in a small saucepan just until hot. Add
a couple scallops at a time and poach over low heat for 2 or 3 minutes turning
once, just until almost opaque. transfer to a paper towel-lined plate to drain.
repeat with remaining scallops only a few at a time. blot scallops dry, cover
and refrigerate until chilled. Slice each chilled scallop in half forming two thinner
rounds. roll rims of scallops in a little oil and then in coating mix (recipe follows).
Skewer and serve with lime wedges.
Coating Mix
⅓ cup (75 ml) toasted rice crumbs or panko bread crumbs, toasted
¼ cup (50 ml) cilantro, minced
¼ cup (50 ml) fresh dill, minced
Combine coating ingredients making sure cilantro and dill are very dry before
mincing. Stir together and place in a shallow dish.
PAIRs WITH
OYSter bAY SAuvIGnOn blAnC
Australia $19.99 316570
YAluMbA OxFOrd lAndInG SAuvIGnOn blAnC
Australia $12.99 343343
california cuisine from page 54
GrIlled CIlAntrO-MArInAted
ChICken wIth SPICed tOMAtO
And AvOCAdO SAlSA
serves 4
spiced Tomato and Avocado salsa
¾ lb (340 g) ripe roma or beefsteak tomatoes,
cut into ¾-inch (2 cm) dice
1 jalapeño or 2 serrano chili peppers, seeded and finely
chopped
½ cup (125 ml) white onion, chopped
½ cup (125 ml) white wine vinegar
2 tbsp (30 ml) light brown sugar
1 tsp (5 ml) salt
¼ cup (50 ml) olive oil
3 tsp (15 ml) ginger, minced
2 cloves garlic, minced
2 tsp (10 ml) mustard seeds
1 tsp (5 ml) freshly ground black pepper
1½ tsp (7 ml) ground cumin
½ tsp (2 ml) each cayenne or paprika, ground coriander and tumeric
2 medium firm avocados, cut into ½-inch (1 cm) dice
¼ cup (50 ml) cilantro, freshly chopped
In a bowl, mix together tomatoes, chilies and white onions. Bring the vinegar,
sugar and salt to a boil in a small saucepan, stirring for 1 minute or until sugar
and salt is dissolved. Remove from heat. In another small saucepan, add the olive
oil and heat over medium high. When hot, add the ginger, garlic and spices all
at once and stir until fragrant, about a minute. Remove from heat and stir into
vinegar mixture. Mix well and pour over salsa ingredients. Combine until well
mixed, cover and chill 1 to 3 hours. Stir in avocado and cilantro one hour before
serving and bring to room temperature.
TASTE121