Thai Coconut Scallop Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6


2 pounds of Nantucket Bay Scallops
2 teaspoons salt
Juice and zest of 3 limes
½ cup coconut milk
2 tablespoons hoisin sauce
1 tablespoon lemon grass bulb, chopped into a paste
1 tablespoon garlic, chopped into a paste
1 tablespoon ginger, chopped into a paste
1 tablespoon raw sugar
1 or 2 red thai chilis, sliced thin
1 red bell pepper, chopped fine
2 tablespoons fresh thai basil, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
Chopped peanut for garnish (optional)


Place the scallops in a bowl and season with salt. In another mixing bowl mix the lime juice, coconut milk, hoisin and all the garlic, ginger lemon grass and sugar until well mixed. Add the thai chilis, bell pepper and mix well. Marinate refrigerated about 30-45 minutes. Take out or the refrigerator and add the fresh herbs, let stand for 10 minutes and serve garnished with peanuts!

Chocolate Dried Cherry Nut Clusters

May 23rd, 2011 § 0 comments § permalink

Makes about 15 clusters


½ cup raw almonds
½ cup raw peanuts
¼ cup pumpkin seeds
¼ cup dried cherries
8 ounces dark chocolate melted
Himalayan pink salt


In a medium bowl mix together almonds, peanuts, pumpkin seeds and dried cherries. On a baking sheet lines with parchment paper place a teaspoon or a little more of the melted chocolate down in a circle shape Place a spoonful of the nut mixture on top of the chocolate circle. Drizzle more chocolate about 1 tablespoon over the top of that little nut mound and repeat until all chocolate and nets are used. Place in the refrigerator for the chocolate to harden. Remove form the parchment paper and serve. Can be stored in the refrigerator for up to 3 weeks.

Peanut Chutney

October 20th, 2009 § 0 comments § permalink

Serves 4


½ cup toasted peanuts
½ Tbsp tamarind paste 
¼ cup freshly chopped coriander 
2 dried red chilies
¼ cup freshly chopped mint
2 garlic cloves
Juice of 2 limes


1. Place all the ingredients apart from the salt in a mortar and pestle and grind to a fine paste. Add a little water if the mixture is too dry. Alternatively, place in a food processor and process until quite smooth.

2. Season with salt then transfer to a serving bowl.

Serve at room temperature to accompany curry and rice dishes.

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