Sunday, August 30, 2009

Smoked Scallops with Green Tomato Chutney

Mix 3 tablespoons brown sugar with 1 tablespoon Kosher salt. Sprinkle evenly on 1 pound large scallops. Let the scallops cure in the fridge for an hour before cold smoking. Smoke for 45 minutes to 1 hour with apple wood, cherry or alder wood chips. Grill till medium. Serve with green tomato chutney
2 cups apple juice
2 cups sugar
1 cup apple cider vinegar
2 chopped small red onions
2 tablespoons finely chopped ginger
2 cinnamon sticks
a pinch red pepper flakes
3 cups diced, green tomatoes
Simmer the apple juice, sugar, vinegar, onions, ginger, cinnamon
sticks and pepper flakes until a thick syrup begins to form. Add the green tomatoes.
Simmer for 5 minutes then cool. This chutney may be kept in the
refrigerator for weeks. Yield 6 cups chutney

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