Wednesday, March 4, 2009

Red Pepper Soup and Scallop Ceviche Rocket

For my sister's birthday dinner, I decided to go with a soup and salad first course.

For the soup I made a Roasted Red Pepper soup served in tall shot glasses and the salad was a scallop ceviche with arugula greens. I called the dish Red Pepper Shooter and Scallop Ceviche Rocket. I read somewhere that arugula is referred to as rocket in England and thought that sounded a lot more fun than just arugula salad. Unfortunately, I did not take a picture of this plate...but trust me, it looked great.

Red Pepper Shooter
3 red bell peppers, seeded
1 tbl. butter
1 tbl. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 tbl. AP flour
1 healthy pinch red pepper flakes
A few sprigs of thyme
3 1/2 cups chicken broth
Salt and Pepper

Cut the peppers open and lay them flat on a foil lined baking sheet. Put them under the broiler until the skin is blistered and charred. Put them into a bowl and cover with plastic wrap to help steam the skin off. Once the skin is loosened, peel the skin off and chop the peppers into 1 inch chunks.

Meanwhile, heat the butter and oil then add the onions to saute. Add the garlic and red pepper flakes and continue about 1 minute. Add the flour to create a bit of a roux.

Add the roasted peppers, broth, and thyme. Bring to a simmer and let it do so for 20-25 minutes.

Use an immersion blender (or regular blender) to smooth out the soup. Add salt and pepper to taste.

Scallop Ceviche Rocket
3/4 lb. sea scallops, cut crosswise into 1/8 inch thick slices
1 jalapeno pepper, chopped into very small dice
1 clove garlic, minced
Juice from 8 limes, approximately 1 cup
2 tbl red onion, chopped into very small dice
1 seeded and diced tomato
Olive oil
Avocado slices

Put the scallops, lime juice, jalapeno pepper and garlic in a bowl. Cover with plastic wrap and chill for at least one hour. The acid in the lime juice cooks the scallops. Some people poach the scallops ahead of time, but I find that unnecessary.

Just before serving, combine the onion and tomato in a bowl. Spoon out the scallops and add them to the tomato and onion mixture.

Use some of the lime juice to make a dressing with the olive oil. Serve on the arugula and decorate with the avocado slices. Top with the dressing.


  1. MMMMMM....this dish souds as good music to my ears,.....!!!!

  2. Ooo. That sounds so good! Light and refreshing. And I love the name. Way to rock it - Rocket!