NEW HAVEN, Conn. — Chef Foster Lukas from Siena Ristorante in New Haven is in the FOX61 kitchen, showing us how to make a delicious Italian dish that is perfect for the nicer days on tap for spring!
Siena Ristorante offers seasonally inspired Italian cuisine. From their homemade pasta and fresh seafood to their mouth-watering antipasti and other signature dishes! Siena has something for everyone.
You can learn more about their menu and restaurant on their website.
Sea Scallop Marinato
Yields 8 servings
Ingredients:
1 pound very fresh, dry sea scallops
2 tablespoons of minced fennel
2 teaspoons of minced jalapeno
1 tablespoon of minced scallion (white and light green parts only)
1 cup of Meyer Lemon Juice
½ cup of extra virgin olive oil
2 teaspoons of Agave syrup
1 teaspoon of fennel pollen
Salt and pepper to taste
Avocado Puree
1 ripe Hass Avocado
1 lime
Salt to taste
Piquillo Pepper Puree
3 Piquillo peppers or 1 roasted red bell pepper
1 teaspoon of honey
½ teaspoon of smoked paprika
Salt to taste
Directions:
For the Marinato:
Cut the scallops into ½ inch pieces (cut the scallops lengthwise once and then across 2 to 3 times) and reserve in the refrigerator or on ice.
Mix all the marinato ingredients in a bowl and also reserve.
Only add to the scallops when ready to serve. If you add the marinade too soon, the citrus juice will start curing the scallops.
For the avocado puree:
Scoop flesh of avocado into a food processor.
Add zest and juice of the lime and puree until smooth and with no lumps. Add salt to taste.
For the Piquillo Pepper:
Add Piquillo peppers, honey, and paprika to a blender, and puree until smooth—season with salt to taste.
Assemble:
Once you have all your ingredients prepared, mix the scallops with the citrus marinade.
Divide evenly among the plates.
Add citrus marinade so that it comes halfway up the scallops. Add several dots of the avocado and pepper puree.
Serve immediately and enjoy!
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Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com.
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