Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl Page A
Authors: Jennifer Schaertl
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the half shell, and top with a strip of chive at an angle over the oyster, like a sword. Serve immediately.
Scallops Ceviche
Serves 6 to 8
Ceviche is a perfect summertime entertaining appetizer. A popular dish in the warm coastal regions of South America, it is prepared in a centuries-old method of cooking seafood through its contact with the acidic juice of citrus instead of heat. Considering this recipe âcooksâ itself in a disposable bag, well I just donât think it gets any more CLK friendly than that!
15 U-10 sea scallops
1 lime
1 cup freshly squeezed lime juice
2 garlic cloves, chopped
1 teaspoon red pepper flakes
Sea salt, to taste
15 scallop shells, scrubbed clean
½ cup thinly sliced shallots
3 tablespoons chopped cilantro
1 Remove the white muscle or âfootâ from the side of each scallop. This is the slightly off-white flap on the side of the scallop, and it will peel off quite easily.
2 Zest the lime, and add the zest along with the lime juice, garlic, and red pepper flakes to a freezer bag, and then season to taste with salt. Add the sea scallops and make sure they are all immersed in the lime juice. Close tightly and refrigerate about 4 hoursâbut no longer than 8.
Did You Know This Crap?
U-10 indicates that you will get under (thus the âUâ)ten scallops (or shrimp) to the pound. So U-10 scallops are a nice big size.
How to Zest a Lime
Take a whole washed lime, and rub it up and down on the fine grating side of your box grater. You only want to zest the outer colored part of the lime peel because the white pith is bitter. Instead of using your box grater, you can use your vegetable peeler to slice off the colored peel then mince it with your chefâs knife.
3 A few minutes before serving, place the scallop shells on your serving platter and set 1 scallop inside each shell. Dip the sliced shallots in the ceviche marinade to dress them, and place a pinch on top of each scallop. Garnish with the chopped cilantro and serve immediately.
Swap It
IF YOUâRE IN A HURRY, you can use bay scallops, which are small and need to marinate for only 30 minutes.
Hot-and-Bothered
Dragonfly Prawns
Serves 10
Leave the tails on the shrimp, they serve as nifty handles for the appetizer, making the need for utensils (and washing them later) unnecessary.
¼ cup sea salt, plus more to taste for sauce
¼ cup granulated sugar
2 cups water
4 cups ice
20 medium prawns, peeled and deveined
3 tablespoons extra virgin olive oil, for oiling sheet tray
1 teaspoon cayenne pepper
1 cup cubed seedless watermelon
1 tablespoon honey
3 tablespoons prepared horseradish
3 lemons, sliced thin into 20 slices
1 small bunch cilantro
1 Preheat your oven to 300°. Add the ¼ cup of sea salt, sugar, and water to a 1-quart saucepan, and place over high heat. Simmer and stir until the sugar and salt are dissolved, then remove from heat. Add the ice to chill the brine (brine is simply salted water), and once cold, add the prawns and allow them to brine for 20 minutes.
2 Remove the prawns from the brine, pat dry with a clean towel, and put them on a lightly oiled baking sheet to keep them from sticking. Lightly dust the prawns with cayenne and bake them for 4 minutes. Turn them over, allow them to cool on the pan, and then refrigerate them.
Did You Know This Crap?
Biologically, prawns and shrimp are distinct, but in cooking circles, the terms can be used interchangeably, although the word prawn is often used to describe any large shrimp.
How to Devein Shrimp
Pull off the head (if it is still attached) and legs. Starting with the head end, pull off the outer shell. For the purposes of this recipe, keep the last segment of shell and the tail tip on. Using a paring knife, cut along the outer edge of the shrimpâs back, about ¼-inch deep. Remove and discard the vein that runs along the surface of the back.
3 In your blender, combine the watermelon, honey, and horseradish
Scallops Ceviche
Serves 6 to 8
Ceviche is a perfect summertime entertaining appetizer. A popular dish in the warm coastal regions of South America, it is prepared in a centuries-old method of cooking seafood through its contact with the acidic juice of citrus instead of heat. Considering this recipe âcooksâ itself in a disposable bag, well I just donât think it gets any more CLK friendly than that!
15 U-10 sea scallops
1 lime
1 cup freshly squeezed lime juice
2 garlic cloves, chopped
1 teaspoon red pepper flakes
Sea salt, to taste
15 scallop shells, scrubbed clean
½ cup thinly sliced shallots
3 tablespoons chopped cilantro
1 Remove the white muscle or âfootâ from the side of each scallop. This is the slightly off-white flap on the side of the scallop, and it will peel off quite easily.
2 Zest the lime, and add the zest along with the lime juice, garlic, and red pepper flakes to a freezer bag, and then season to taste with salt. Add the sea scallops and make sure they are all immersed in the lime juice. Close tightly and refrigerate about 4 hoursâbut no longer than 8.
Did You Know This Crap?
U-10 indicates that you will get under (thus the âUâ)ten scallops (or shrimp) to the pound. So U-10 scallops are a nice big size.
How to Zest a Lime
Take a whole washed lime, and rub it up and down on the fine grating side of your box grater. You only want to zest the outer colored part of the lime peel because the white pith is bitter. Instead of using your box grater, you can use your vegetable peeler to slice off the colored peel then mince it with your chefâs knife.
3 A few minutes before serving, place the scallop shells on your serving platter and set 1 scallop inside each shell. Dip the sliced shallots in the ceviche marinade to dress them, and place a pinch on top of each scallop. Garnish with the chopped cilantro and serve immediately.
Swap It
IF YOUâRE IN A HURRY, you can use bay scallops, which are small and need to marinate for only 30 minutes.
Hot-and-Bothered
Dragonfly Prawns
Serves 10
Leave the tails on the shrimp, they serve as nifty handles for the appetizer, making the need for utensils (and washing them later) unnecessary.
¼ cup sea salt, plus more to taste for sauce
¼ cup granulated sugar
2 cups water
4 cups ice
20 medium prawns, peeled and deveined
3 tablespoons extra virgin olive oil, for oiling sheet tray
1 teaspoon cayenne pepper
1 cup cubed seedless watermelon
1 tablespoon honey
3 tablespoons prepared horseradish
3 lemons, sliced thin into 20 slices
1 small bunch cilantro
1 Preheat your oven to 300°. Add the ¼ cup of sea salt, sugar, and water to a 1-quart saucepan, and place over high heat. Simmer and stir until the sugar and salt are dissolved, then remove from heat. Add the ice to chill the brine (brine is simply salted water), and once cold, add the prawns and allow them to brine for 20 minutes.
2 Remove the prawns from the brine, pat dry with a clean towel, and put them on a lightly oiled baking sheet to keep them from sticking. Lightly dust the prawns with cayenne and bake them for 4 minutes. Turn them over, allow them to cool on the pan, and then refrigerate them.
Did You Know This Crap?
Biologically, prawns and shrimp are distinct, but in cooking circles, the terms can be used interchangeably, although the word prawn is often used to describe any large shrimp.
How to Devein Shrimp
Pull off the head (if it is still attached) and legs. Starting with the head end, pull off the outer shell. For the purposes of this recipe, keep the last segment of shell and the tail tip on. Using a paring knife, cut along the outer edge of the shrimpâs back, about ¼-inch deep. Remove and discard the vein that runs along the surface of the back.
3 In your blender, combine the watermelon, honey, and horseradish
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