SCALLOP CEVICHE WITH ROASTED RED PEPPER

This is an adapted recipe from Jean-Georges Vongerichten that was featured in the March 2002 issue of FOOD&WINE.  For the past decade, it has been another favorite at my dinner gatherings.  As was pictured in the original photo, I like to serve the scallops in Asian ceramic soup spoons set on a bed of ice with lemon moons to squeeze and drizzle on them, just like oysters are served.  Also, I learned that about 2-3 hours is the best amount of time to let the scallops marinate.  I tried letting them sit overnight once and it was too long.

1lb sea scallops

1/4 cup fresh lemon juice
3 tablespoons fresh grapefruit juice
3 tablespoons fresh orange juice
2 tablespoons canola oil
1 tablespoon almond oil
1 jalapeño, seeded and minced
Pink salt
White pepper
1/2 cup roasted red pepper, cut into 1/2-inch dice

Clean sea scallops, pat dry and cut into 3/4-inch dice.  In a medium bowl, toss the scallops with the citrus juices, canola oil, almond oil, and chili and season lightly with pink salt and pepper. Cover and refrigerate until the scallops are opaque.  They could be done in about an hour or up to 3 hours.

Add the diced roasted peppers to the scallops.  Season with pink salt and white pepper and stir.

Serve the scallops in large spoons set on a bed of ice. Or, just serve the scallops in their original bowl and provide spoons for each guest.

OVEN ROASTED RED PEPPER - NOT ON THE FLAME

Most recipes—if not all—for roasted red peppers tell us to “roast/toast them” on a gas stove over a flame, then place the peppers in a brown bag to cool down.

Mine are not done that way.  I have a different approach.  And, after more than 15 years of my method—more like 25 years—and after receiving accolades from a grandmother Italian woman who was born and raised in Italy, and who loved my method of making roasted peppers, I can’t complain. It’s easy, simple and easy.  Did I say easy?

First, saturate the red peppers in the best quality of extra virgin olive oil on this planet.  I use my hands as a “brush”.  Then, place the peppers on a sheet pan.  Insert the pan into a 350 degrees oven.  Every 20 minutes, turn the peppers over, until about an hour has elapsed, and the peppers look charred and done (no gas stove flames in this scenario).  Turn off oven and let peppers sit and cool down… no brown bags here.  Let the peppers settle and cool down.  Eventually, remove from oven and let cool further.  When peppers are cool enough to handle, remove skins and seeds.  Shred peppers into strips, or keep chunky….whatever is your preference.  Now, the fun starts.  Add  herbs to incorporate flavor and to experience the best-tasting peppers of a lifetime.  Well, yeah…they are…..

First, garlic, minced… a lot (or a little)….
Then, freshly minced parsley, basil, rosemary, oregano (or herbs of your choice)
And, olive oil, of course…about ½ cup.
That’s it.  Let peppers and all of that love marinate for at least a day or overnight, and then enjoy. 

The recipes are endless as to what can be created using the roasted peppers:  Sandwiches, breakfast, lunch, dinner or snacks.