Thai Style Scallop Ceviche
Ceviche is a method used to “cook” shellfish and fish in the acid of citrus juice. The texture and flavor tastes cooked even though no heat is applied. The acid cooks the protein. The fact that ceviche is a common dish in hot coastal areas such as Mexico, Central America and Thailand indicates it is a refreshing summer appetizer or light meal requiring almost no work and avoids heating up the kitchen on a hot day.
Typically when I think of Ceviche I think of the classic Mexican versions with white fish, lime juice and minced hot jalapeño peppers. With the big fresh scallops currently available at Wohlner’s a Thai version of Ceviche would be ideal.
Note: Scallops taste best when seared over very high heat yet seemingly undercooked inside. It’s OK if they are still a bit translucent inside---seared brown on the top and bottom yet translucent inside.
Scallop and Mango Ceviche
- 8 large scallops, sliced into 1/4-inch thick disks
- 1 cup Thai Lime Dipping Sauce—see recipe below
- Romaine Lettuce or Iceberg Lettuce
- 1 large shallot, thinly sliced
- 1 mango, flesh removed from the pit and sliced lengthwise 1/8 inch thick
- Juice of 2 limes
- 1 teaspoon pink peppercorns or cracked black pepper to taste
- In a glass, ceramic or plastic bowl, combine the scallops with the Thai Lime Dipping Sauce and toss. Marinate, refrigerated, for 10 minutes.
- Tear a number of 1.5-inch to 2-inch pieces of lettuce (each piece of lettuce will serve as a bed or wrap for the each scallop disk.) Space out the lettuce pieces on a large serving plate or on small serving plates. Place one scallop ceviche disk on each piece of lettuce. Top each scallop slice with some shallot and a sliver of mango. Spoon some lime juice over each scallop. Sprinkle with the cracked peppercorns, crushing them with your fingers as you do so. Serve immediately.
Thai Lime Dipping Sauce
- 1 cup of fresh lime juice
- 2/3 cup bottled Asian fish sauce
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped fresh basil
- 1/4 cup finely chopped mint
- 2 teaspoons peeled and finely minced or grated fresh ginger
- Mix all ingredients in a non-metal bowl or container. Maybe stored in the refrigerator for about 4 to 5 days.
Hint: If you are using limes and have extra cilantro, try the Grilled Lime Salt Sweet Potato recipe in our June 13, 2012 blog. Grate the limes before juicing them.
Often the most minimalist preparation of large scallops yields the maximum results. For instance scallops lightly seasoned with just salt and pepper and then quickly seared in a very hot cast iron skillet is sublime. The same is true with grilling scallops.
When grilling scallops use very hot grill to sear them, and be sure to first clean and oil the grate so the scallops don’t stick.
- Wipe off scallops to dry each
- Lightly oil each with canola oil
- Season with salt, pepper (and a hint is to very lightly sprinkle top and bottom with a touch of sugar so the surfaces sear and caramelize)
- Adding a bit of lemon pepper is an option.
- Grill over hot direct heat for about 3 minutes per side. (5 to 7 minutes total)
Wine Pairings: Crisp and clean chilled white wines are perfect during summer and perfect with scallops. My personal go-to white here is Sauvignon Blanc. Also outstanding are Torrontes, Albarino, and Italian Vermentino. Here’s a good place to expand your list of white wines which go well with all shellfish and many finned fish
Grilled Bacon Wrapped U-10/12 Scallops
Bacon makes everything better, even scallops. If you’ve never had bacon wrapped scallops then you need to try them. Amazingly delicious! Be sure to lightly cook the bacon ahead of time as this recipe does. And if you don’t use any of Emeril’s Essence that’s OK, they will still taste wonderful. (If you do use Emeril’s Essence use only a little, not the whole amount in the recipe. You can buy Emeril’s Essence, aka Bam!, or make it yourself.) Recipe
Wine Pairing: The Albarino wine mentioned above is nicely acidic and would pair well with the richness of the bacon as well as with the scallops.
Here is a link to a recipe which sounds wonderful: Scallop and Mushroom Risotto. (umm, Pinot Grigio would not be my first choice, just saying….)
Grilled Scallops and NY Strip Steaks with Grilled Caesar Salad
Invite friends over for a patio cookout this weekend. Wohlner’s has better than just choice NY Strip Steaks and large scallops both on sale and ideal for the grill. Show off your grilling prowess with grilled Romaine Hearts turned into a Caesar salad with some Caesar Dressing and NY Texas Toast Croutons.
To make the Grilled Caesar Salad simply lightly oil Romaine Lettuce Hearts (or lengthwise cut whole Romaine heads into 3 or 4.) Use Canola oil. Be sure to lightly oil and wipe off any excess oil (my brother over oiled the lettuce, the oil dripped into the fire, flamed up, and nearly torched the lettuce.) Then plate the grilled lettuce, drizzle and toss lightly with your favorite Caesar Salad Dressing, and top with croutons. Serve each person one Romaine Heart. And yes, everything is better grilled, even lettuce.
Other Recipe Ideas
- Grilled Jumbo Shrimp marinated in Soy-Lime-Brown Sugar-Garlic-Canola Oil-Ginger-Green Onion.
- Flank Steak brushed with Lawry’s Teriyaki Sauce.
- Flank Steak brushed with Fish Sauce and Brown Sugar and green onions.
- Flank steak tacos or fajitas with chipotle sour cream.
- Flank Steak marinated in Thai Lime Dipping Sauce (it doubles as a great marinade).
- Chicken Legs marinated in Thai Lime Dipping Sauce (it doubles as a great marinade.
- Grilled Marinated Chicken Legs (Moore’s Marinade or homemade soy marinade).
- Wohlner’s Beef Kebobs marinated in Moore’s Marinade.
- Grilled Loaded Italian Sausage sandwiches (Mike describes Loaded Italian Sausage as “a pizza in your mouth”).
- Muenster Cheese Burgers (Muenster and Hamburger both on sale).