Tuesday, April 2, 2013

Surprising Fusion: Scallops a la Bloody Mary


  
Who would think of marinating seafood with a very well known cocktail (!) and get as result an amazing appetizer?
This recipe has become very popular in the Peruvian nouvelle cuisine and I must admit it was a total surprise for me when I tried it at first.
I didn't expect it would taste so good but the result of this fusion is superb.  The marinade is not exactly the recipe of Bloody Mary because it’s necessary to modify a bit in order to get a richer texture and softer flavors but basically it is very similar to the cocktail.
I adapted the recipe further by adding Tabasco (as you know, some like it hot ;)
) to round up the flavors and  chopped celery to make it a bit crunchier.


You need:

1 dozen fresh scallops (make sure they are as fresh as possible)
5 spoonful of tomato sauce

2 spoonful of tomato juice

2 spoonful of ketchup

¼ teaspoon of lime zest

½ teaspoon of lime juice

1 teaspoon of Worcester sauce

Some drops of Tabasco (optional)

2 spoonful of finely chopped celery

2 ½ spoonful of Vodka

Salt, pepper
Spring onion (the green leaves) for decoration 

Preparation:
Clean the scallops carefully and dry them with a paper towel.

Mix the tomato sauce, the tomato juice and the ketchup in a glass bowl.

Next, add the celery
  
then the fresh lime zest and juice as well as the Worcester sauce and Tabasco.

Stir well.

Finally, add the Vodka and stir again until all ingredients are blent.
Mix the scallops with the marinade, cover and refrigerate for  about 1/2 hour.


Put the scallops in spoons or a Cocktail glass and decorate with spring onion (the green part) or chives.





Serves 12 individual portions.

Enjoy! See you next Tuesday!

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32 comments:

  1. Oh....this is such a treat. I would have never imagine succulent scallop marrying the classic cocktail can turn into this fine and fun appetizer. I can't wait to give these a try. I'm sure they'll be perfect for parties and gatherings too. :)

    ReplyDelete
    Replies
    1. Hi Amy,
      to me this was a total surprise as well but it turned out to be a real hit
      among our friends.
      Thanks for your nice feedback, I appreciate it!

      Delete
  2. Daniela, this is the perfect party food...sure to be a hit!

    ReplyDelete
    Replies
    1. Thank you so much Kari, I'm glad you enjoyed the post!

      Delete
  3. These look really great, a nice presentation too!

    ReplyDelete
    Replies
    1. Hi Natalie, thank you for the nice feedback!

      Delete
  4. Oh, I love scallops. Those look delicious!

    ReplyDelete
    Replies
    1. Thank you, Yummy
      I'm very glad you like them !

      Delete
  5. Great pictures! And terrific recipe. I sometimes make a Bloody Mary soup, but I like the idea of scallops. I might have to add a few to my soup. Or just make this dish - it's really tasty looking. Great post - thanks.

    ReplyDelete
    Replies
    1. Hi John !
      Thank you for your kind feed back, I really appreciate it !
      Bloody Mary soup sounds like a great idea.
      I've never heard of but maybe we will see it in one of your next posts?
      Have a great week ahead!

      Delete
  6. Beautiful recipe! Light and refreshing!

    ReplyDelete
    Replies
    1. Hi Kate, I'm glad that you enjoyed the post!
      Thanks for stopping by :)

      Delete
  7. Many years ago I used to buy little jars of (cooked) shrimp in a cocktail sauce. Your Scallops A La Bloody Mary make me think of that delicious sauce. I love scallops, have never had them uncooked, but would love to try this recipe!

    ReplyDelete
    Replies
    1. Hi Kathleen,
      yes, I remember that cooked shrimps in Cocktail sauce (I think it was pink) were much en vogue for some time.
      This recipe is an up dated version, because uncooked seafood became very popular through Japanese cuisine and the different versions of South American Ceviche.
      If the scallops are very fresh, it's delicious!

      Delete
  8. Oh yummy! I'm a huge scallop fan. I can totally see myself finishing all 12 portions alone! Looks so good!! And the chives are a great addition :)

    ReplyDelete
    Replies
    1. Hi Sammie,
      welcome to the scallop fan club:)
      This recipe is always a hit with our friends.
      Thanks for stopping by!

      Delete
  9. these are gorgeous! such a fun yet elegant appetizer, i absolutely love this!

    ReplyDelete
  10. Hi Jenn,
    Thank you, I'm happy to hear that you were pleased with the recipe!
    And ,as you see, it's easy to prepare and doesn't take too much time :)

    ReplyDelete
  11. Talk about the creativity! The scallops are so succulent and tender. Irresistible in the bloody mary gravy.
    Have a wonderful weekend!
    Angie

    ReplyDelete
  12. Hi Angie,
    Thank you for this very nice comment and for stopping by!
    Have a wonderful week ahead .

    ReplyDelete
  13. We LOVE scallops and this recipe sounds quite interesting and I'd love to taste scallop prepared like this. You never known until you give it a try and taste it. It's always fun to learn a new way to eat common ingredients. :)

    ReplyDelete
    Replies
    1. Hi Nami,
      I remember you mentioned ones that you and your family are scallop fans so I'm very glad that you like this recipe :)
      Hope you will enjoy it, have a great week ahead!

      Delete
  14. Hi Daniela, what a lovely and delectable appetizer. It look awesome and the gravy off course it's extremely good. Beautiful and elegant presentation. This scallop is really a one spoon in the mouth, I blink my eyes 3 times and hear the birds singing. :))

    Thanks for the wonderful recipe, we don't eat scallop often cos it's pretty expensive in Malaysia.

    Have a wonderful week ahead,regards.

    ReplyDelete
    Replies
    1. Hi Amelia,

      Sorry to hear that scallops are so expensive in Malaysia, you should visit Peru once and we try the scallops a la Bloody Mary and then we will hear the birds singing :)
      I really laughed my head off with your comment!
      Have a great week ahead my friend!

      Delete
  15. An interesting combination! I bet those scallops taste wonderful.

    Cheers,

    Rosa

    ReplyDelete
    Replies
    1. Hi Rosa,
      thank you for your kind feedback and for stopping by!

      Delete
  16. Hola Daniela, esto es un plato de lujo, me encantan las vieiras asi que este plato cae seguro, con esa salsa tan rica y la presentacion un 10 me ha encantado, gracias por compratirla,un beso

    ReplyDelete
    Replies
    1. Hola Conchi,
      Gracias por este lindo comentario!
      Me alegro que te ha gustado la receta. A mi igualmente me encantan
      las vireias y esto es una preparación
      fresca, ideal para días de sol:)

      Delete
  17. This really is an outstanding recipe. The scallops are really gorgeous and the flavors you've described play nicely off each other. I really must give your recipe a try. I hope your week is off to a great start. Blessings...Mary

    ReplyDelete
    Replies
    1. Hi Mary,
      Great feedback, I really apreciate your kind words!
      Actually, this recipe is always a hit
      with friends and family and it's easy to prepare:)
      Have a great week ahead!

      Delete
  18. I made something very similar but with shrimp and I called it a caesar (in Canada we make a bloody mary using clam juice and call it a caesar). It was delightful. I'm sure the scallops would be incredible as well.

    ReplyDelete
    Replies
    1. Hi Eva,
      great idea to prepare this dish with shrimps. I'm sure it tastes stunning!
      Thanks for stopping by!

      Delete

 
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