The Dish

The Chef: Jose Cardoza

INGREDIENTS
1 lb. of baby scallops
5 diced vine ripe tomatoes
2 diced red onions
1 bunch of chopped cilantro
1/3 cup of lemon juice
2 tsp. white vinegar
2 tbsp. of pickling spices
fresh lemon slices
4 bay leaves
1 tsp. of turmeric
salt and pepper to taste
1 julienne scallion for garnish

METHOD
Put a small pot to boil water. Add the pickling spices, the bay leaves, touch of slat and pepper and when this is boiling, add the turmeric. Strain and soak in this boiling water the scallops. Add some fresh lemon slices and cover them for 7 minutes.

When scallops are cooked (but not dry), take them out of the water and let them cool down. In a mixing bowl, put the tomatoes, onions and cilantro. Add lemon juice, vinegar, salt and pepper to taste and mix the scallops with this salsa fresca.

You can add a touch of habanero pepper for spicy flavor, or just some other hot sauce. You can serve this with plantain, corn, yucca or potato chips. This is a light appetizer and the best aperitif for drink is draft beer, or just like in Mexico: with a good shot of tequila, and a wedge of lime.

Rattlesnake Bar & Grill
382 Boylston St
Boston, MA 02116
617-859-7772
http://rattlesnakebar.com/