Recipes

General Recipes - Great Scott TV Appearances

Prawn, Diver Scallop, & Striped Bass Ceviche
with Citrus Juice & Ginger

Ingredients Yields 8 Portions

  • 1 pound of seafood consisting of scallop, bass, & prawn
  • lime juice (approx. 6-8 limes)
  • 1/2 cup freshly squeezed orange juice (approx 3-4 oranges)
  • Juice of 2 lemons
  • 1-tablespoon sugar
  • 4 tablespoons of extra virgin olive oil
  • 1 bunch chopped scallion
  • 1 large red bell pepper (Brunoise)
  • 1 large bell yellow pepper (Brunoise)
  • 1/2 cup chopped chives
  • 1 cup split current tomatoes
  • 1 bunch chiffinade cilantro
  • 1 finely diced jalapeno
  • 2 tablespoon blanched diced ginger
  • 1/2 red onion (Brunoise)

Procedure

  1. Finely Brunoise the red onion, red & yellow pepper, chives, jalapeno, and reserve in separate bowls.
  2. Juice the lemon, lime, & orange juice and reserve in separate bowls.
  3. Dice the ginger and blanch three times starting in cold water.
  4. Cook the shrimp a la anglaise and shock in ice water. Then dice the cooked shrimp and reserve in a bowl.
  5. Dice the bass & scallop and reserve in a bowl.
  6. Place all the juices in a mixer and add the ginger and puree.
  7. Place all the fish into a bowl and add all of the ingredients and toss. Then add the halved tomatoes and season to taste with salt & pepper and reserve in the refrigerator for at least 24 hours.
  8. Serving suggestions-A Martini Glass with a Ceviche Sorbet or Granite over top. Needs to be served cold.

Blueberry Tarte

Serves 4 Ingredients
  • 1 sheet puff pastry (slightly thawed)
  • 3 pint blueberries
  • 4 tbsp. Brandy
  • 3 eggs
  • 1 1/2 cups light cream
  • 1 tbsp. sugar

Procedure

  1. Preheat oven to 350 degrees
  2. Line 4- 4 inch tarte shells with puff pastry.
  3. Place a 3 inch weight in the center of each
  4. Bake until lightly browned
  5. Remove from oven and allow to cool.
  6. Toss blueberries in sugar and 1 Tbsp of brandy.
  7. Fill each tarte shell with coated blueberries
  8. In separate bowl, mix cream and eggs and remaining brandy.Whisk until blended
  9. Pour into shells with blueberries (DO NOT OVER-FILL)
  10. Cook in 350 degree oven until custard is set and lightly browned approximately 25 – 30 minutes.
  11. Serve with whipped cream, crème anglaise or vanilla ice cream.


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