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| Leek-Wrapped Scallop Ceviche |
| 4 Servings |
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| Ingredients |
16 ea. Large Sea Scallops
2 Leeks
2 Spaghetti Squash
2 C Orange Juice
2 T Lemon Juice
2 T Pineapple Juice
1/2 C White Wine
1 T Chopped Garlic
1/2 C Saga Blue Cheese
2 T Brown Sugar
1/2 C Melted Butter
1 C Sour Cream
1/2 C Heavy Whipping Cream
2 t Wine Vinegar
Salt & Pepper |
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| Method |
| Cream fraiche - Make one day in advance.
In bowl, whip together sour cream, Saga blue cheese, heavy cream and wine vinegar.
Ceviche - Make one day in advance.
Combine scallops, orange juice, lemon juice, pineapple juice, wine and garlic.
Steam spaghetti squash for 12 minutes.
Slice open, lengthwise.
Hold with towel and scoop out insides with fork.
Toss with brown sugar & butter.
Slice leeks 1 inch wide and 4 inches long; wrap scallops individually and grill (just to add markings).
Dust with salt and pepper.
Tower spaghetti squash in center of plate.
Place 4 grilled scallops on top and around squash.
Ladle cream fraiche over each scallop.
Slice leeks thin and deep-fry and place on top. |
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