Island Dreaming
Von Schwarzbek, Waltrand
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La Belle Cuisine - More Seafood Recipes

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Caribbean Creole Red Snapper and Scallops

“Scallops are expensive, so they should be treated with some class.
But then, I suppose that every creature that gives his life for our
table should be treated with class.”
~ Jeff Smith

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Bay Caribe
Paul Brent
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Caribbean Creole Red Snapper and Scallops
Tom Fitzmorris

”I adapted this dish from a recipe I got from the talented chef Daniel Landry,
whose whereabouts I've lost track of. It's the kind of seafood dish I remember
from a trip I made to Jamaica in the late Seventies.”

Serves four

1/2 poblano pepper
1/2 red bell pepper
1/2 yellow bell pepper
1 white onion
1/2 Tbs. chopped fresh ginger
1 bay leaf
1 cup tomato juice
6 black peppercorns
1/4 tsp. mace
1/4 tsp. allspice
2 Tbs. Worcestershire sauce
2 Tbs. white vinegar
2 Tbs. olive oil
4 fillets red snapper, about 8 oz. each*
1 dozen large scallops
Creole seasoning
*Acceptable fish substitutes: redfish, black drum, speckled trout, flounder,
grouper, sheepshead

1. Slice the peppers and the onion into narrow strips (julienne). Combine these in a saucepan with the ginger, bay leaf, tomato juice, peppercorns, mace, allspice, and Worcestershire. Cover the saucepan and bring to a light simmer, until peppers are completely tender and sweet--about 30 minutes.
2. Add vinegar and olive oil and simmer another three minutes. Remove
bay leaf and peppercorns from the sauce.
3. Wash the red snapper and scallops well and season to your taste with
Creole seasoning. Heat a charcoal grill or black iron skillet very hot, and
sear the fish and the scallops until fully cooked--one to three minutes per side, depending on thickness. Turn only once.
4. Spoon some of the sauce on the plate, and place a fish fillet and three
scallops onto it.


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All-White Grouper and Sea Scallops
Scallops with Bell Peppers, Tomatoes, Avocado and Mango
Red Snapper Caribbean
Trout Moran
Trout Louisiane
 

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