Recipe - Saigonnais Scallop Seviche

3 pound Bay or small scallops
One fourth cup Fresh lemon juice
1 teaspoon Oil
One fourth cup Chopped shallots
3 One half tablespoon Fish sauce (nuoc mam)
6 tablespoon Sugar
3 ounce Fresh rau ram (an aromatic
leaf); cut or sliced up hairthin
3 ounce Fresh basil; cut or sliced up
hairthin
3 tablespoon Fresh ginger; cut or sliced up
hairthin
1/3 cup Ground unsalted dryroasted
peanuts
1 teaspoon Chili paste

GARNISH
Oil for deep frying
One fourth pound Prawn crackers
Lettuce leaves

Bosley John bosley_john@smtpmac.bah.com

I'm posting here five recipes for seviche/ceviche as published in the Food
section of Wednesday's Washington _Post_. The article included all the
standard warnings about parasites, etc. but we've been over all that
already, and the article didn't have anything new to add to our prior
discussion so I'll skip all that and post just the recipes. Also you will
note that the chile content of these recipes is minimal or even noted as
"optional"!!??? (The _Post_ also spells the word for the fruit "chili;"
it's getting so the concept of "literate journalist" is almost a
contradiction in terms...) Well, I reckon all of us know what needs to be
added in each caseor we can do some trial and error adjusting. See
recipes "SAIGONNAIS SCALLOP SEVICHE", "OLD ANGLER'S INN SANTA FE SHRIMP
SEVICHE", "ROOF TERRACE RESTAURANT CARIBBEAN SEAFOOD ESCABECHE", "MUSSEL
SEVICHE", and "LOBSTER SEVICHE".

SAIGONNAIS SCALLOP SEVICHE: This recipe is attributed to Chefowner Tin
Quan of the Saigonnais restaurant in Washington's AdamsMorgan multiethnic
enclave. (A friend of mine with mild dyslexia used to call it
"MadamsOrgan" ;)) 6 to 8 servings.

Place scallops in a noncorrosive bowl and marinate in lemon juice for 1/2
hour. Drain scallops in a strainer over a bowl in the refrigerator for 2
hrs. Dry completely with paper towels.

Heat oil in a nonstick skillet, add shallots and saute' until browned.
Blend fish sauce with sugar until sugar completely dissolves. Pour over
scallops and add rau ram, basil, ginger, peanuts, chili paste and fried
shallots. Mix well and refrigerate until ready to serve.

Heat oil in a saucepan, add prawn crackers, one or two at a time, and fry
until puffed, about 10 sec. Line a serving dish with lettuce leaves and
pour scallops over the top. Arrange fried prawn crackers around edges.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.