Scallop Margarita with Tequila
Ice Courtesy
Ris Lacoste • RocK Creek Restaurants
Ingredients
1 c. tequila ice
1 oz ancho chili past
2 seedless oranges, sectioned
1 lb+ fresh dry (diver) scallops, cut into 1/2" chunks
1 small red onion, julienned
1/2 bunch cilantro, leaves
picked and kep covered with a damp cloth
1 jalapeno chili, seeds removed and finely julienned
1 poblano chili, roasted, peeled, seed removed and julienned
1 avocado, cut into
cubes
2 scallions,
copped
1 c.
freshly squeezed lime juice
1 c. of the best EVOO you have
1 c. sour cream
3 limes, 2 cut into 6 slit rounds, the rest for squeezing
tortilla chips and 6 martini
or margarita glasses
Directions:
One hour before serving, toss the diced scallops 1/2 of the red onion, a few sprigs
of cilantro and a few slivers of jalapeno together with 1 cup of the lime juice. Cover and keep in the refrigerator. Give
it a toss every 20 minutes to make sure the scallops are being evenly marinated with thelime juice.
Meanwhile prepare the rest of the ingredients and rim serving glasses wtih
lime juice and kosher salt.
After
45 minutes or so, check your scallops for doneness by tasting a piece and seeing if it is to your liking. Drain the lime juice
from the scallops and pick out the onion cilantro and jalapeno. Place the scallops into a large bowl and add the poblano chili,
jalapeno, red onion, cilantro, avocado, salt and pepper. Add 4 oz. of the olive oil and squeeze of fresh lime juice.
Mix gently and tast for acid/fat balance and adjust as needed.
To arrange, separate the scallop mixture into six even portions. Place half of each portion
in the bottom of each glass, spread a tablespoonfull of sour cream oer the scallops, followed by some marinated orage sections
and then the rest of the portion of the scallops. Top with a small scoop of tequila ice and place a lime around the edge of
each glass. Serve with tortilla chips on the side.
