Fresh Driver Scallops and Oregon Strawberry Ceviche
Fresh Driver Scallops and Oregon Strawberry Ceviche
(serves 4-6 as an appetizer)
Basil
½ cup olive oil
½ cup fresh basil leaves
½ cup fresh spinach leaves
Scallops
8 ounces fresh scallops, trimmed and diced (1 cup)
4 ounces Oregon strawberries, washed and diced (1/2 cup)
3 tablespoons basil oil (recipe above)
juice from one lime
1 tablespoon minced chives
salt, to season
Oregon Strawberry Vinaigrette
3 egg yolks
2 tablespoons Dijon or stone-ground mustard
3 tablespoons water
2 tablespoons red wine vinegar
juice from ½ a lime
1/3 cup olive oil
2 cups fresh, ripe Oregon strawberries, washed
salt and pepper to taste
For Scallops
Combine ingredients and reserve. Serve chilled with Oregon strawberry vinaigrette, basil oil and, if desired, micro greens and crostini.
For Basil Oil
Purée in blender until smooth
For Vinaigrette
Place egg yolks, mustard, lime juice, water and vinegar in a blender and purée until smooth. Slowly add olive oil until combined and smooth. Add strawberries and blend until smooth.
Champagne Strawberry Bisque
(Serves 6-8)
3 cups fresh Oregon strawberries
1 ½ cups sour cream
½ cup milk
1 cup Champagne
¾ cup sugar
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 teaspoon Kirschwasser
fresh mint for garnish
Clean and hull the strawberries, reserving a few for the garnish. Combine the strawberries, sour cream, milk, Champagne, sugar, vanilla extract, lemon juice and Kirschwasser. Purée in a food processor or blender. Chill. Garnish each serving with sliced strawberries and a fresh mint leaf.
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