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Ceviche of Sea Scallops Wrapped in Canadian Atlantic Salmon RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.

Ingredients

6 lg Scallops
1/4 c Lime juice
2 ts Finely chopped jalapeno pepper
1 Diced tomato
1/4 c Finely chopped red onion
Salt & freshly ground pepper
1 tb Finely chopped cilantro
1 tb Finely chopped parsley
1 tb Finely chopped dill

Beet Sauce:
1 c Beet juice
1 ts Prepared horseradish
1 tb Grated ginger
1 tb Sugar

Fresh herb olive oil:
1/4 c Extra virgin olive oil
1 tb Chopped parsley
1 tb Chopped dill
Salt & freshly ground pepper
6 Pieces thinly sliced smoked salmon
1 c Mixed baby lettuce

Method
  • Pat scallops dry.
  • In a skillet on high heat, saute scallops over high heat until golden brown but not cooked through, about 1 minute per side.
  • In a bowl mix together lime juice, jalapeno, tomato, onion, salt and pepper, cilantro, parsley and dill.
  • Place scallops in marinade for 12 hours, refrigerate.
  • Remove scallops from marinade.
  • Carefully wrap smoked salmon around each scallop completely enclosing it.
  • Wrap each scallop tightly with plastic wrap and refrigerate until needed.
  • To make the beet sauce, mix all ingredients together in a small pot and reduce until syrupy, about 6 to 8 minutes. Cool.
  • Blend parsley and dill in food processor with olive oil until finely incorporated. Season and chill.
  • With a sharp slicing knife, slice the scallops in half then remove the plastic wrap.
  • Place 3 halves of scallop on plate and top with greens.
  • Using a teaspoon, drizzle the two sauces on the plate and serve immediately.

Serves 4

Cindy Hartlin
Autumn in Ontario's Wine Country

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