August 21-27, 2003

food

Yuzu Ginger Marinated Sea Scallops with Habanero Pineapple Salsa

by Recipe by Executive Chef Scott McLeod, Denim

Ingredients:

5 giant sea scallops (about 1.5 ounce each)

1 1/2 cups orange juice

1/2 cup yuzu juice (sold at Asian markets)

1 tablespoon ginger, minced

1 tablespoon red chili pepper flakes

1 cup fresh cilantro

2 cups golden pineapple, diced

2 tablespoons red onion, diced

2 tablespoons red pepper, diced

1 1/2 habanero chili peppers, very finely diced

1 jalapeno chili pepper, finely diced

1/2 cup fresh culantro leaves (sold at Latin markets or substitute with cilantro)

1 tablespoon scallion (green part only), sliced

3 tablespoons lime juice

3 tablespoons rice wine vinegar

3 tablespoons extra virgin olive oil

Kosher salt, to taste

Sea salt, to taste

Preparation:

Slice the sea scallops in half lengthwise. Roughly chop the cilantro into a fine, thin strips. In a shallow dish, combine the orange juice, yuzu juice, minced ginger, red chili pepper flakes and half the cilantro. Marinate the sea scallops in this mixture in the refrigerator for at least 3 hours.

To prepare the habanero pineapple salsa, dice the pineapple into small chunks. Thinly chop the culantro leaves. Combine the pineapple, red onion, red pepper, habanero, jalapeno, culantro, scallion and the rest of the cilantro in a bowl. Add the lime juice, rice wine vinegar, olive oil and a pinch of kosher salt to taste.

To serve, sprinkle scallops with sea salt and arrange them on top of salsa. Serves 2.

Tip from the chef:

Before serving, adjust acidity to taste, using yuzu juice for the scallops, and lime juice for the salsa.