| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Canadian |
Entertain, Seafood, Sauces, Main dish |
4 |
Servings |
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 |
| 1 |
c |
Beet juice |
| 1 |
ts |
Prepared horseradish |
| 1 |
tb |
Grated ginger |
| 1 |
tb |
Sugar |
| 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 |
INSTRUCTIONS
BEET SAUCE
FRESH HERB OLIVE OIL
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 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 Typed in MMFormat by cjhartlin@email.msn.com Source: Autumn
in Ontario's Wine Country.
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Sep 28, 1999
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