photo by Craig Lee |
from Brandon Jew in the The San Francisco Chronicle
submitted by Anne Halsted
serves 2
1 tablespoon finely diced shallot
2 tablespoons finely diced celery heart
3 to 4 tablespoons lime juice, as needed
¼ cup buttermilk
2 tablespoons extra virgin olive oil
4 leaves cilantro, chopped
3 ounces bay scallops, “feet” removed, or sliced sea
scallops
Minced red or yellow jalapeño,
to taste
¼ Hass avocado, cut into medium dice
Kosher salt and serrano pepper to taste
1 teaspoon poppy seeds
In a
small bowl, soak the shallots and the celery in the lime juice for at least 30
minutes, up to 1 hour. Meanwhile, in another bowl, whisk the buttermilk and
olive oil together. Whisk in the shallot mixture, then stir in the cilantro,
scallops and jalapeño. Let sit
for 3 to 5 minutes, or until the scallops start to turn slightly opaque.
Add the
avocado, and mix gently. Season with salt and serrano pepper to taste. Sprinkle
with poppy seeds and serve.
The
combination of lime juice and lactic acid in the buttermilk should be enough
acid to turn scallops opaque. The jalapeño give just the right amount of bite to
the dish.
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