Jacques Pepins Scallop Ceviche And Guacamole Recipes

Steps:

• Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

Steps:

• Place the scallops in a skillet with the water. Bring to a boil, cover and cook one minute, until firm but still somewhat raw in the center. Remove the scallops and juices from the pan and keep them warm.
• Heat the olive oil in a skillet. When it is hot, add the garlic and saute for five to six seconds. Then add the zucchini and red pepper and saute for two to three minutes. Add the drained scallops to the vegetables and season with the pepper and salt. Toss the ingredients together to warm them and add the lemon.
• Just before serving, add the croutons and sprinkle with the chives.

Steps:

• For the Seviche: Cut each of the scallops crosswise into 6 slices, each 1/2-inch thick. You should have about 24 slices. Sprinkle about 1/2 teaspoon salt and the 1/4 teaspoon pepper in the bottom of a shallow baking dish or on a platter, and arrange the slices of scallop on top in a single layer. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cover lightly with plastic wrap applied directly to the surface of the scallops, and refrigerate for at least 1 hour, but as long as overnight.
• For the Guacamole: Cut around each avocado, penetrating the skin and flesh, then twist to separate the avocados into halves. Remove the pit from each, and using a spoon, scoop the flesh into a glass bowl large enough to easily hold the remaining ingredients. Crush coarsely with a fork. (You should have about 1 1/4 cups of crushed avocado.) Add the remaining ingredients. Mix well. Cover tightly with plastic wrap, applying it directly to the surface of the guacamole. Refrigerate if not serving immediately.
• At serving time, arrange 6 scallop slices around the circumference of each dinner plate, and spoon about 1/2 cup of guacamole in the center, Sprinkle the scallops on each plate with about 2 teaspoons of olive oil, and crumble a few tortilla chips on top of the guacamole. Serve immediately.