 Grilled Scallop Arepas
Arepas Ingredients
1 cup harina precocida masa al instante (precooked white cornmeal)
1 1/2 cup lukewarm water
1 teaspoon salt
Grilled Scallop Ingredients
4 each Diver scallops (U10)
Juice of one orange
1/2 teaspoon chopped garlic
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
Avocado Mash Ingredients
2 avocados, mashed
1/2 teaspoon chopped garlic
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
1 tablespoon cilantro, minced
1 tablespoon shallots, minced
1 green onion, thinly sliced
3 tablespoons cilantro, chopped
Garnish Ingredients
4 ounces bacon, cut into 1/2 inch pieces, fried crisp
1 lemon, zested
1 lime, juiced
1 tablespoon cotija cheese
Method
1. Preheat oven to 350 degrees. Add lukewarm water to harina precocida and salt. Knead until smooth. Let rest 5 minutes. Mold dough into approximately 3 x 1/2 inch thick patties. The dough should be smooth and not crack around the edges; it should be moist but not sticky. Place patties on lightly oiled griddle or skillet. Grill until a hard crust is formed on both sides, but not browned. Place in oven until done,
approximately 10 to 15 minutes.
2. Marinate scallops in a bowl with orange juice, garlic, salt and pepper.
3. Prepare avocado mash by combining all ingredients in a
stainless steel bowl and crush with a fork or pastry blender.
4. Preheat a medium size sauté or fry pan over high heat. Add oil and sear scallops until caramelized on both sides. Be careful not to overcook. Remove the scallops and slice each scallop in 2-3 pieces, horizontally.
5. Top arepas with avocado mash, place scallop slices on top of mash, garnish top with bacon, cilantro, green onion, lemon zest and cotija cheese. Add a small squeeze of lime juice.
Makes 4 arepas
Recipe Featured in:
Kitchen Window's Winter Spring 2009 Cooking Class Catalog
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