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A Scallop Parfait, Two Ways Recipe - Cooking Index

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A Scallop Parfait, Two Ways

Type: Fish, Shellfish
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozFresh bay scallops - shucked
1/4 cup 36g / 1.3ozChopped red bell peppers
1/4 cup 36g / 1.3ozChopped yellow bell peppers
1 cup 146g / 5.1ozFresh jalapeņo - seeded, chopped (small)
1/2 cup 31g / 1.1ozChopped red onion
3/4 cup 177mlFresh lime juice
1/2 cup 118mlCoconut milk
1/4 cup 59mlOlive oil
1/4 cup 4g / 0.1ozChopped fresh cilantro leaves
1 tablespoon 15mlChopped garlic
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 62g / 2.2ozAll-purpose flour
1   Avocado - peeled, pitted, and small diced
1 tablespoon 15mlChopped fresh cilantro leaves

Recipe Instructions

Preheat the fryer. Combine the scallops, bell peppers, jalapeño, red onion, lime juice, coconut milk, olive oil, cilantro and garlic in a mixing bowl. Mix well. Season with salt and pepper. Cover and refrigerate for 30 minutes.  Divide the mixture in half.

Seviche: Cover one of the halves and place back in the refrigerator until ready to serve. Drain the remaining half.

Escabeche: Place the flour in a shallow bowl and season with salt and pepper. Dredge the remaining half of scallops in the seasoned flour, coating completely. Fry in batches until golden brown. Remove and drain on paper towels. Season with salt and pepper.  Spoon the Seviche into each parfait glass. Top the Seviche with a spoonful of the avocado. Season with salt and pepper. Spoon the Escabeche over the avocado. Garnish with cilantro.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1D55) - from the TV FOOD - NETWORK"

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