By Chef Dean Dellaventura
Ingredients
1 lb. fresh bay scallops (or diver scallops) quartered
12 lemons juiced
3 cloves finely chopped garlic
1 bunch fresh cilantro leaves (no stems) chopped
2 large plum tomatoes diced and seeded
1 large red onion finely diced
1 package corn tortillas
¼ cup good quality extra virgin olive oil
Salt & pepper
Rinse scallops and place in a large bowl.
Add lemon juice, garlic, cilantro, tomatoes, onion and olive oil.
Salt and pepper to taste.
Allow to sit for at least 8 hours. (Better if left overnight)
This is actually a ceviche, but since I serve it with tortillas as a dip, we call it salsa in my house.
The tortillas are a little tricky without a deep fryer or fry daddy. The easiest way is to put about 2 inches of vegetable oil in a large pot.
Cut the tortillas into triangles.
When the oil is 350° (over medium- high heat) drop a few triangles in at a time.
Remove them from the oil when they are crisp and let drain in a bowl with paper towels in it, to absorb the oil, and salt immediately.
Mix the scallop salsa and remove about half of the juices before serving.
Place the mixture in a bowl and arrange the chips around it.
If you don't want to go through the headache of frying your own tortillas, just pick up a bag of your favorite chips and serve. It's your party...HAVE FUN!!
BUON APPETITO!!
DELICIOUS
DIGG
REDDIT
TECHNORATI
STUMBLEUPON
FACEBOOK
