Scallop Margarita with Tequila Ice

Menu Part: 
Appetizer
Cuisine Type: 
Mexican
Serves: 
6

This dish is essentially a ceviche topped with granita, but dramatically presented in a stemmed glass and served with tortilla chips.

Ingredients

Tequila Ice
1 cup sugar
1 cup water
1 1/2 cups freshly squeezed lime juice
1 tbsp. lime zest
1/2 oz. tequila

Ancho Chile Paste
2 ancho chilies
1 cup orange juice

Scallop Margarita     
1 lb. fresh, dry, scallops, cut into 1/2 in. chunks
1 small red onion, julienned
1/2 bunch cilantro, leaves picked and covered with a damp cloth
1 jalapeño, seeds removed, chili julienned
1 cup freshly squeezed lime juice
1 scallion, chopped
1 avocado, cut into cubes
1 poblano chile, toasted, peeled, seeds removed and julienned
Salt and pepper to taste
1 cup extra virgin olive oil
1 cup sour cream
2 seedless oranges, sectioned
3 limes, 2 cut into 6 slit rounds (save the last for squeezing)
Tortilla chips

Steps

  1. Prepare Tequila Ice: Combine sugar and water in small, heavy-bottomed saucepan. Bring to a boil. Remove from heat and add lime juice, zest and tequila. Stir well and pour into a flat container. (Liquid should be 3/4 inch deep.) Place in freezer for at least 6 hr., running a fork through mixture every hr. to loosen into ice flakes.
  2. Prepare Ancho Chile Paste: Remove stem and seeds from ancho chilies. Place in a small saucepan and cover with orange juice. Heat gently until chilies are soft. Set aside until cool enough to handle.
  3. Puree ancho chile mixture in blender, then strain through fine sieve. Mix orange sections with 1 tbsp. ancho puree, 2 oz. olive oil, salt and pepper. Store covered in refrigerator until ready to use.
  4. About 1 hr. before serving, prepare Scallop Margarita: Mix diced scallops, 1/2 red onion, pinch of cilantro and a pinch of jalapeno with lime juice. Cover and refrigerate, tossing scallops every 20 min. to ensure even marinating.
  5. After 45 min., taste a scallop to measure if it is “cooked” to your liking. Once cooked, strain out lime juice, separating scallops from cilantro, red onion and jalapeno in the process. 
  6. Place scallops in a large bowl and add remaining red onion, cilantro and jalapeno, along with scallion, avocado and poblano. Season with salt and pepper to taste. Drizzle with olive oil and juice of 1 lime. Mix gently and season with more salt, pepper, olive oil or even lime juice to taste.
  7. For service: Divide scallops into 6 even portions. Place half of each portion in the bottom of a margarita glass Spread 1 tbsp. sour cream over scallops, followed by orange sections; top off with second half of scallop portion. Finish with a small scoop of tequila ice and garnish with lime slice. Serve with tortilla chips.
Source: RIS; photo courtesy of Laura Padgett

Additional Tips

Additional Tips

  1. Rub edges of each glass with lime and dip upside down in salt to coat rim.

More From FoodService Director

Sponsored Content
coffee senior living

From Keurig Green Mountain.

Healthcare foodservice represents the perfect environment for serving coffee. For the time-crunched staff, family and friends visiting patients, and seniors craving a treat, snack, or pick-me-up, coffee is considered a valuable amenity.

What’s more, purchasing beverages away from home is a popular habit. According to Technomic’s 2016 Beverage report, consumers average 3.6 drink purchases per week from foodservice outlets. And coffee is one of the most popular beverage options— Technomic’s 2016 Snacking Occasion report found 61% of consumers say...

Industry News & Opinion

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

FSD Resources