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Girasole
A California Latin Grill
Chef Roberto "Bert" Ortiz
Flame Seared Sea Scallops
Fresh sea scallops, pan seared, with a mango pico de gallo & a roasted
red pepper aioli best served with Winery 21 Sparkling Wine
Sea Scallops
Ingredients
| 4 |
large fresh sea scallops |
| 3oz |
olive oil |
| 2oz |
Cumin seeds, toasted & crushed (optional) |
Procedure
| 1. |
Dry the scallops. Rub with toasted cumin (optional). |
| 2. |
Put olive oil in a sauté pan with high heat & cook until it smokes. |
| 3. |
Put in the scallops & sear for 30 seconds or so on each
side. Do not over cook. |
Mango Pico de Gallo
Ingredients
| 2 |
fresh mangoes |
| 1/4c |
finely chopped red onion |
| 1/4c |
chopped cilantro |
| 1 |
juice of one lemon |
| 1 |
juice of one lime |
| 1 |
Serrano or jalapeño chili pepper, chopped fine |
| P |
salt & pepper |
Procedure
| 1. |
Cut the mango into small pieces. |
| 2. |
Mix all ingredients in a bowl. Serve fresh. |
Roasted "Sweet" Red Pepper Aioli
Ingredients
| 2 |
whole sweet red bell peppers, roasted & peeled |
| 1/4 |
lemon, zested |
| 1 |
juice of one lemon |
| 1/4c |
olive oil |
| 1/4c |
sugar |
Procedure
| 1. |
Slice the red bell pepper & put in blender with lemon zest, lemon juice & sugar. |
| 2. |
Turn on blender & slowly add olive oil until ingredients emulsify. |
| 3. |
Salt & pepper to taste. |
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