Recipes 04.26.18

Seasons by the Sea: All Hail the Avocado!

Chris Polidoro’s Swingin’ Surfin’ Scallops

One of the best recipes I have ever tried with avocados came from Chris Polidoro, who at the time was chef at 95 School Street in Bridgehampton, and formerly of Yama Q. I asked him to send it to me for this column, and when he did, I realized it had already been shared here in The Star. It is worthy of repeating. 

Serves four. 

 

1 avocado, peeled, pitted, cut into quarters

1 lb. Long Island bay scallops

Juice of one lemon

Preserved lemon, one quarter section, julienned

Salt and pepper

1 bunch radishes

4 shiso leaves, shredded, or substitute half basil, half mint

Canola oil

Olive oil

 

Heat canola oil in two cast iron skillets over medium high heat. Season avocado wedges with salt and pepper, then sear them until they get a crust, like foie gras. Set aside on serving plates.

When pan is smoking hot, add scallops to brown and caramelize on one side. Add some salt and pepper, shake the pan, then remove scallops and add to avocados on serving plates.

Deglaze the pan with lemon juice and reduce juice to about one tablespoon. Spoon this onto plates, drizzle with olive oil and garnish with herbs and preserved lemon. Grate some of the radish over the plates and serve immediately.

 

Coctel de Camarones 

This is more of a guideline than a recipe. Everyone has their own personal taste as to how much onion or hot sauce to use.

Serves four. 

 

1 lb. shrimp, cooked, dark vein removed, cut into pieces

1 small onion, diced

Cilantro to taste, chopped 

Tomato, chopped

Cucumber, diced (or jicama)

Jalapeno, minced

Avocado, diced

Fresh lemon or lime juice

Ketchup

A vinegary hot sauce, such as Crystal

 

Combine all ingredients and chill until ready to serve. This is sometimes served with Saltine crackers but tortilla chips are better. Have extra hot sauce available on the side.