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Mexican, Appetizers | |
| Red chorizo seasoning (good for about 1 lb of seafood) ( 1dried California/Ancho chile stemmed and seeded 1 dried Pasilla chile stemmed and seeded 2 dried habanero stemmed and seeded (or 1 TBSP chipotle powder) 1/2 tsp coriander seeds 1/2 tsp black peppercorns 1/2 tsp dried Mexican oregano 1/4 tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp ground nutmeg 1/8 tsp ground ginger 1 TBSP paprika 1 tsp salt 1 TBSP ground garlic ) Sea Scallops (equal parts) Black Cod (equal parts) egg 1/4 equal parts of additional sea scallops diced. | |
| For seasoning. Stem and seed the chiles, then cut in half lengthwise so they lay flat. Places them on a medium skillet or griddle and flatten until they blister and change color. Break into pieces and grind in a spice grinder. Grind the whole spices in the spice grinder. Combine the ground peppers, ground whole spices and pre-ground spices in a bowl. In a food processor add the scallops, black cod, eggs and seasoning and blend toil smooth. Fold in diced sea scallops combine and place in plastic wrap forming a log (you can use a pastry back). Seal the ends well and then poach for 15 minutes. Unwrap and brown in a skillet. Serve with tomatillo salsa. | |
Unrated | |
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