Starting with Ingredients by Aliza Green

Author:Aliza Green [GREEN, ALIZA]
Language: eng
Format: epub
Publisher: Running Press
Published: 2020-06-16T00:00:00+00:00

LIME CITRONETTE

¼ cup roughly chopped shallots

2 tablespoons chopped tarragon

¼ cup fresh lime juice

Finely grated zest of half a lime

2 tablespoons Dijon mustard

¾ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

Blend shallots, tarragon, lime juice, zest, and mustard. Slowly pour in olive oil until thick and creamy. Season with salt and pepper.

Scallop and White Corn Chowder with Poblano Chiles

SERVES 8 TO 12 GLUTEN-FREE OPTION

This chunky chowder is loaded with sweet scallops and white corn kernels, with a spicy edge of mildly hot poblano chiles. The small, hard adductor muscles that must be removed from the edge of the scallop are loaded with flavor. Save them to enhance a fish or seafood broth, or just add them to the stock as here for more scallop flavor. Frozen natural scallops are a good alternative here. Avoid scallops that are bright white, because these have likely been treated with a preservative; natural scallops will vary in color from light beige to orange.

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