Ease of preparation rating: Easy.
Yield: 4-6 servings.
Scallop and Apple Tartare
Ingredients:
1 pound (450 grams) of bay scallops, chopped
2 Granny Smith apples, diced
1 jalapeño, seeded and diced
2 tablespoons (30ml) of chives, finely chopped
3 tablespoons (45ml) of olive oil
Salt and pepper to taste
Juice of 2 limes
2 candy cane beets (optional), peeled and sliced into thin rounds
Method:
In a mixing bowl, combine all the ingredients except the beets.
Serve cold and immediately.
Garnish with slices of raw candy cane beets (optional).
Creamy Avocado Dressing
Ingredients:
1 avocado, peeled and pitted
1 clove of garlic
¼ cup (60ml) of shallots, diced
½ cup (120ml) of sour cream
¼ cup (60ml) of fresh cilantro, chopped
1 tablespoon (15ml) of lime juice
3 tablespoons (45ml) of olive oil
1 teaspoon (5ml) of hot sauce
Salt and pepper to taste.
Method:
In a food processor, blend all ingredients together until smooth.
As the food processor is turning, slowly add olive oil until vinaigrette is creamy.
Add a little bit of water if you find the dressing too thick.
Serve cold, and drizzle over Scallop and Apple Tartare.
*Serve with Pita Chips. See recipe.
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