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Citrus Ceviche

Last night’s ceviche was perfection. Here is my ceviche recipe with an added idea from last night, grapefruit and orange segments! My ceviche is cooked so you don’t have to worry about raw shrimp and scallops. 1 lb. Sea Scallops 1 lb. Shrimp Juice from: 1 lime, 1 lemon, and 1 orange Zest from 1 lime 1 tsp. Garlic Powder 1 tsp. Onion Powder 2 tsp. Salt ½ tsp Pepper 1 Avocado, diced ½ Red Onion, minced 1 Tbsp. Cilantro, chopped Pinch of Crushed Red Pepper 1 Tbsp. Canola Oil Grapefruit segments Orange segments In a bowl combine the shrimp, scallops and canola oil. When ready to cook, arrange the shrimp and scallops on the grill, Traeger, or broiler for just a few minutes. (Under cook, don’t over cook) Prepare all the other ingredients, and place in a large mixing bowl. Let scallops and shrimp cool, then cut in half width-wise, and combine them with the ingredients in the bowl. Refrigerate Ceviche for at least 2-3 hours to let the flavors combine. Serve with sweet potato chips or corn chips….

Citrus Butter Scallops

8 tablespoons salted butter, melted 1 clove garlic, finely minced Zest from 1/2 small orange Juice from 1/2 small orange 1/4 teaspoon Worcestershire sauce 1-1/2 teaspoons chopped fresh parsley or tarragon 1-1/2 to 2 pounds large dry-packed scallops Freshly ground black pepper Salt to taste Put a cooling rack or wire grid on a rimmed baking sheet. Season the scallops with salt and pepper and arrange them on the rack on baking sheet. Put the baking sheet with the scallops on the grill grate and smoke for 20 minutes. Remove the baking sheet and set aside. In the meantime, increase the temperature of the Traeger to 400 degrees F. Preheat for 15 minutes. Return the baking sheet with the scallops to the grill grate and roast the scallops until just opaque and tender, 10 to 15 minutes. The time will depend on how thick the scallops are. Do not overcook. In the meantime, melt the butter in a small saucepan over medium-low heat. Add the garlic, orange zest, orange juice, Worcestershire sauce, and parsley. Simmer for 5 minutes. Keep warm….

Maple Bacon Wrapped Scallops

Maple Bacon wrapped Scallops for 200 was not a problem at my annual Christmas Soiree last night. Our Traeger Chef nailed it with these beauties! Ingredients: 12 Jumbo Sea Scallops 1/2 Cup Salted Butter 1/2 tsp Crushed Garlic 12 Thick Cut Maple Bacon Slices Fresh Ground Pepper Cayenne Pepper Smoked Paprika Preparation: Take scallops out, pat dry with paper towel and place in a large mixing bowel. In medium sauce pan melt the salted butter and bring to a boil then add crushed garlic. Bring sauce to a simmer and stir continuously for 1-2 minutes. Remove from heat and let cool. While sauce is cooling, lay bacon strips out on a cookie sheet and generously grind black pepper over the bacon. Once the sauce has cooled pour over the scallops in the mixing bowl and lightly stir. (be careful not to break the scallops) Remove scallops one at a time wrapping the bacon around the edge of the scallop, securing it with a tooth pick. You want make sure you’re wrapping it so that there is a flat top and…