|
Recipe for
July 10, 2007
* denotes
ingredient usually available (in season) at the Lexington Farmers' Market
|
|
Scallop
Seviche
4 servings (salad or appetizer)
|
|
Seviche:
1 lb. freshest * sea
scallops, peel off muscle and slice into 3 thin rounds
1/2 cup lemon juice, freshly squeezed
|
|
Pour juice over scallops and refrigerate while you prepare crostini and
salad.
|
|
Crostini: |
1/2 * baguette
olive oil
sea salt |
|
Slice baguette into 1/4 inch rounds. Arrange slices on a
baking sheet. Drizzle with olive oil and sprinkle with salt.
Toast in 300 degree oven until crispy, approximately
20 minutes. Remove from oven and allow to cool.
|
|
Cucumber and Tomato Salad: |
1 * cucumber
2 large, * ripe tomatoes
1/4 * red onion
|
20 * flat parsley leaves,
washed and dried
2 Tbsp. extra virgin olive oil
Kosher salt and pepper, to taste
8 long * chives |
|
Peel and slice cucumber in half lengthwise; scoop out
seeds with melon baller and slice into 1/4 inch half-moons. |
With a sharp knife make an X at bottom of tomatoes. Drop into boiling
water for 5 seconds each and remove. Refresh in cold water bath. Slip
skins off tomato and remove core. Cut tomatoes in half horizontally and
gently squeeze or scoop out seeds. Dice and add to cucumbers in bowl.
Add parsley leaves, olive oil and salt and pepper. Toss. |
|
To Plate:
Arrange scallops in a slightly overlapping ring around
inner rim of 4 salad plates. Season lightly with kosher salt and freshly
ground black pepper. Place 1 or 2 overlapping crostini in the center of
plate and spoon salad mixture on top. Make an X over salad with chives,
as garnish.
|
|
Recipe
by
Liza
Connolly |
|
|
|
|
