Tag Archives: appetizer

Scallop and Grilled Vegetable Salsa

I wanted to combine a few of my favourite flavours: grilled scallops and a fire roasted vegetable salsa with fresh basil and lime. I made some baked tortilla chips to serve it on.

1/2 lb scallops, cleaned
sea salt and pepper
1 tsp vegetable oil
2 limes

Skewer scallops and season. rub with a little vegetable oil to prevent sticking
Grill until just cooked, 2 minutes on each side and remove from heat
Cut limes in half and place on grill as well, cut side down. Remove with scallops

2 sweet peppers
6 small tomatoes
1 sweet onion
1 tbsp balsamic vinegar
2 tbsp olive oil

Halve peppers, slice onion, and leave tomatoes whole.
Toss with olive oil and vinegar
Grill until softened and set aside

Dice vegetables and scallops, and toss together along with any juices
Squeeze limes into mixture

Chop until fine and add:
1/2 bunch basil

Season to taste

Serve with fresh tortilla chips

Fresh Tortilla Chips

I like to make these chips with leftover flour tortillas. They will keep for a week tightly covered, although they never seem to last that long!

6 flour tortillas
2 tbsp olive oil
sea salt

Preheat oven to 375 F
Cut tortillas into 12 wedges each and toss with olive oil and sea salt
Arrange on a baking sheet lined with parchment and cook for 12-15 minutes, until golden
Cool and store in a sealed container until needed

Deli Counter Tapenade

A trip to the local deli will usually provide all you need for a simple tapenade to spread on homemade tortilla chips, fresh bread or your favourite crackers.

1/2 cup roasted red peppers
6 sundried tomato halves
1/2 cup stuffed marinated jumbo olives
1/4 cup oil cured (morrocan) black olives
1/2 bunch basil
drizzle of olive oil and balsamic vinegar

Combine in a food processor and purée until smooth. Refrigerate until needed

Goat cheese pâté

A nice savoury spread for bread or crackers, this can be made in about 5 minutes.

8 oz fresh soft goat cheese
2 tbsp finely diced kalamata olives
2 tbsp sundried tomatoes, finely diced
2 tbsp chopped herbs

Cream together goat cheese with olives and sundried tomatoes
Roll into a log and coat with pepper and chopped herbs
Allow to set in the refrigerator for at least an hour
Serve with fresh bread or crackers

Seared Scallop Hotpot with Shaved Fennel

Hot Pot Broth

8 cups water
1 cup onion, sliced
1 cup carrot, sliced
1 cup celery, sliced
2 cloves garlic, sliced
1 Tbsp ginger, chopped
1 tsp each:
star anise, clove, peppercorn,
coriander, and cardamom
1/4 cup soy sauce
1/2 cup dry sherry

1 lb sea scallops, cleaned
1 bulb fennel, shaved thinly
1/4 cup green onion, sliced thinly

Combine all ingredients for hot pot broth in a large pot
Bring to a simmer and cook for 1 hour, until flavour is developed
Strain and reserve until needed

To Finish:
Bring broth up to a simmer
Heat non-stick pan over high heat, add a teaspoon of vegetable oil, and sear scallops for 1 minute on each side, until nicely browned.
Season with sea salt and remove from heat
Place a 1/4 cup of fennel and a generous pinch of green onions in each bowl.
Place 3 scallops around edges and pour 1 cup of hot broth into each bowl
Serve immediately