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Friday, August 28, 2009

In The Kitchen With Chad Carns - Scallop Ceviche with Hot Chile Oil

Chad Carns recently published The Gourmet Bachelor: Global Flavor, Local Ingredients. This wonderful cookbook inspired by the fresh flavors of Greenwich Village is very user-friendly, featuring everyday cooking techniques and wine pairings highly suited for each recipe. The Gourmet Bachelor himself was kind enough to share a spicy recipe with me here on Evenings With Peter. Thanks, Chad!

Scallop Ceviche with Hot Chili Oil

1 chili, thinly sliced
2 T peanut oil
6 large scallops, cut into 1/4-inch slices
1 t sugar
2 T lime juice
1 t sea salt
1 t black pepper
1 t lime zest
1 radish, thinly sliced
1 T scallions, thinly sliced

Directions: Gently cook chili in peanut oil on medium-low heatfor 5 minutes. Spread scallops out on a serving platter. Mix sugarand lime juice in a bowl. Pour over scallops. Flip scallops. Top with sea salt, black pepper and lime zest. Spoon chili oil over scallops. Garnish with radish and scallions.

Wine Pairing: Sauvignon Blanc, France

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