CRISPY SKIN WILD SALMON WITH HOT SMOKED TABASCO® SCALLOPS WITH JALAPEÑO-LIME RISOTTO, ORGANIC TOMATOES AND COCONUT MILK WHITE BUTTER SAUCE

Organic Tomatoes

Ingredients Weight Measure
Organic tomatoes 6 ea.
Olive oil 1/3 cup
Sugar 1 Tbsp.
Balsamic vinegar 2 Tbsp.
Garlic, fresh, chopped 1 Tbsp.
Salt & pepper to taste

Hot Smoked TABASCO® Scallops

Ingredients Weight Measure
Scallops, large, 8/10 12 ea.
Vegetable oil 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 1/3 cup
Satl and pepper to taste

Jalapeño-Lime Risotto

Ingredients Weight Measure
Arborio rice 3 cups
Chicken stock 4-1/2 cups
Lime rind 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 4 Tbsp.
Cream, 35% 1-1/2 cups

Coconut Milk White Butter Sauce

Ingredients Weight Measure
White wine vinegar 3/4 cups
Shallots, chopped 4 ea.
Coconut milk 4 cups
Unsalted butter, cubed 1-1/2 lbs.

Crispy Skin Wild Salmon

Ingredients Weight Measure
Wild salmon, 4.5 oz. ea., filleted, skin on 12 ea.
Fresh herbs as needed

Method

  1. For Organic Tomatoes, preheat oven to 200°F. Cut tomatoes into six parts. Mix olive oil, sugar, balsamic vinegar, garlic and salt and pepper together. Cook for 1-1/2 hours or until soft. (This can be prepared in advance and reheated prior to serving.)
  2. For Hot Smoked TABASCO® Scallops, mix scallops, vegetable oil, TABASCO® Chipotle Pepper Sauce, and salt and pepper. Marinate at least 1 hour. To hot smoke, in a large skillet, place some smoking wood at the bottom; put a grill on top with scallops. Cover and cook at max heat for 5 minutes or 1 ro 2 minutes after smoke appears.
  3. For Jalapeño-Lime Risotto, preheat oven to 350°F. In a saucepan, bring the rice, chicken stock, lime rind and TABASCO® Green Jalapeño Pepper Sauce to a boil. Cover and put in the oven for 15 minutes. Add the cream and cook another 5 minutes.
  4. For Coconut Milk White Butter Sauce, in a saucepan, cook white wine vinegar and shallots over medium heat; reduce to half. Add the coconut milk; reduce to half. Lower to minimum heat; add butter (1 piece at a time), mixing with a whisk. Keep hot until ready to serve.
  5. To finish, grill wild salmon 2 minutes each side. Grill scallops 30 seconds each side. Serve hot and plate with fresh herbs.

Yield: 12 servings