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October, 2021 RECIPE OF THE MONTH

Serves 4
as an appetizer

INGREDIENTS

1 lb large scallops
1 chayote, peeled
1 Granny Smith apple
1 avacado
1/4 cup yuzu juice (can be substituted with equal parts lemon & lime juice)
1 tbsp. extra virgin olive oil
1/2 jalapeno, seeded
5 ice cubes
salt & pepper to taste
1/2 cup cashews, toasted
chopped cilantro, for garnish
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Spicy Scallop Ceviche

Sweet and spicy, these succulent scallops will leave your tongue dancing the tango.

Images provided by Beth Zink Photography.

Method

1

Making the Scallops

  • Season the scallops with salt and pepper, then sear in a saute pan for 1 min. on each side.
  • Remove the scallops from the pan, let cool, then slice across the middle.
2

Slice the Fruit

  • Using a mandolin, slice the the chayote, apple, and avacodo into 1/8 in. thick slices. (approximately 20 slices each.)
  • Keep the avacado slices covered.
  • Mix 2 tbsp. yuzu juice with 1 tbsp. olive oil.
  • Drizzle the yuzu mixture over the apple and chayote slices. Let sit for 5 mins.

3

Make The Yuzu Dressing

  • In a blender, blend the remaining yuzu juice, extra apple slices, 5 ice cubes, salt, and jalapeno. Blend on high until smooth.
4

To Serve

  • Lay the fruit and pepper slices on a serving dish.
  • Top the slices with the scallops.
  • Pour the dressing over and around the scallops.
  • sprinkle with toasted cashews, sea salt, and chopped cilantro.
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