Recipe courtesy of Michael Voltaggio
Recipe courtesy of Michael Voltaggio
Watch how to make this recipe.
Sea Scallop and Blood Orange Agua Chile
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 500
- Total Fat
- 37 g
- Saturated Fat
- 4 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 7 g
- Sugar
- 15 g
- Protein
- 13 g
- Cholesterol
- 12 mg
- Sodium
- 775 mg
Agua chile is all about freshness, brightness and letting pristine seafood shine. In this version, sea scallops are gently cured in a vibrant blend of blood orange and lime juice, creating a dish that's equal parts citrusy, spicy and refreshing. The blood oranges lend both color and sweetness, while Fresno chiles bring a subtle heat that balances the richness of the scallops. A drizzle of pumpkin seed pesto adds a delicious nutty finish. Served in hollowed blood orange shells over crushed ice, it's an elegant appetizer that's as visually stunning as it is delicious.
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 500
- Total Fat
- 37 g
- Saturated Fat
- 4 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 7 g
- Sugar
- 15 g
- Protein
- 13 g
- Cholesterol
- 12 mg
- Sodium
- 775 mg
Ingredients
Sea Scallops:
Pumpkin Seed Pesto:
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Directions
- For the sea scallops: Cut 2 of the blood oranges in half. Using an electric citrus juicer, juice the 4 blood orange halves until the pulp is almost dry in the skin. Scrape the remaining pulp from the oranges, creating 4 clean serving vessels. Segment the remaining 2 oranges for mixing into the agua chile.
- Dice the scallops. Put the garlic and ginger in a large mortar and pestle and grind into a paste. Add the minced shallots to the paste. Mince 1 Fresno chile and add to the mix. Add the lime juice and mix with a spoon. Add the scallops and season with salt and pepper. Pour in the blood orange juice and gently mix. Let marinate for 15 minutes before serving.
- For the pumpkin seed pesto: Add the parsley, pumpkin seed oil, pumpkin seeds, garlic and lemon juice to a blender and blend until a smooth paste. Season with salt and pepper.
- To serve: Scoop the agua chile into the blood orange halves. Garnish with the blood orange segments. Thinly slice the remaining Fresno chile and place 3 slices on top of each serving of scallop. Drizzle a little of the pumpkin seed pesto over the top of each. Place a few toasted pumpkin seeds on top. Place the blood orange bowls with the agua chile in a bowl of crushed ice for serving. Serve with plantain chips.
