One of Maine’s favorite winter foods get a Latin American spin with this Peruvian preparation.
Here is one of my favorite way to enjoy scallops:
SERVES 4 TO 6
1 1/2 POUNDS MAINE SEA SCALLOPS
2 DICED, FIRM RED TOMATO
1 LARGE MINCED SHALLOT
1 SMALL JALEPENO, DICED FINE ( USE THE SEEDS IF YOU LIKE IT HOT)
1/2 CUP FRESHLY SQUEEZED LIME JUICE
1/2 CUP FRESH ORANGE JUICE, SLIGHTLY MORE TO TASTE
1 TSP. PINK SALT, MORE TO TASTE
AVOCADO SLICES AND CILANTRO , TO GARNISH
MIX ALL INGREDIENTS TOGETHER IN A GLASS BOWL.
COVER AND CHILL FOR AT LEAST 4 TO 6 HOURS, GIVE IT AN OCCASIONAL STIR.
WHEN READY TO PLATE, USE A BED OF CRISP BOSTON LETTUCE AND TOP WITH SEVICHE.
SEASON TO TASTE WITH MORE SALT AND PEPPER. GARNISH WITH LIME AND AVOCADO SLICES AND CORN CHIPS.
HAVE SOME COLD CERVEZA ON HAND! OR A PISCO SOUR!
THIS CAN ALSO BE MADE WITH A FIRM WHITE FISH LIKE HALIBUT OR COD.
PISCO SOUR RECIPE
PERU’S NATIONAL DRINK is oddly attributed to an American bartender from the early 1920’s.
Due to the addition of egg whites, the Pisco sour sports a thick and frothy head of foam attained by a method called “dry shaking”, where by the ingredients are first combined by vigorous shaking before the second shake with ice to chill the drink:
2 oz. Pisco ( spring for a good one!)
1 oz. freshly squeezed lime juice
1/2 oz simple syrup
1 egg white
Angostura bitters, to garnish
Add all ingredients, except bitters and ice. Shake vigorously until a nice cap of foam forms.
Add crushed ice and shake again until well chilled.
Strain into a cocktail coupe or a rocks glass over more ice.
Garnish with a few drops of bitters.
There you have it!
Enjoy this distinctive drink with toasted, salted corn nuts, the Peruvian bar snack of choice.