Maritime Parc’s Scallop Ceviche, Avocado Pudding, Corn and Bacon Salsa

8 oz. Bay Scallops
1/3 Cup Sherry Vinegar
1/3 Cup Extra Virgin Olive Oil
1 Avocado
½ Cup Crème Fraiche
2 tablespoons Lemon Juice
¼ Cup Corn Kernels
¼ Cup Piquillo Peppers, diced
¼ Cup Chives,-chopped
¼ Cup Bacon,-diced
½ Cup Cilantro Sprigs
Salt and Pepper

Fill a small saucepot with water-season the water with salt and bring to a simmer. Place scallops in water for 1 minute until cooked on the outside but still under done on the inside. Remove to a small mixing bowl and drizzle with half the vinegar and half the olive oil.
Puree the avocado. Whip the crème fraiche until thickened and mix the two together-adding the lemon juice. Season with salt and pepper.
In a mixing bowl toss together the corn, peppers, chives, bacon, remaining vinegar and olive oil. Season with salt and pepper.
To assemble place a dollop of avocado on plate, place scallops in center and top with the salsa mixture using the extra liquids to drizzle over the dish for added flavor.


Maritime Parc’s Tomato and Watermelon Panzanella

Serves 4

¼ Cup Sherry Vinegar
1 Teaspoon Dijon Mustard
1 Shallot Chopped
3 Thyme Sprigs Leaves Removed
1 Cup Olive Oil
1 Small Semolina Baguette
2 Tablespoons Extra Virgin Olive Oil
1 Heirloom Tomato
1 Small Seedless Watermelon-Rind Removed
1 Lb Ball Fresh Goat or Cow’s Milk Mozzarella
¼ Cup Grated Pecorino Romano Cheese
1 Cup Baby Lettuces
2 Prosciutto di Parma thin sliced
Salt and Pepper

-In a small mixing bowl, combine vinegar, Dijon mustard, shallot and thyme. Using a hand-stick blender or blender, slowly pour the olive oil into vinegar base until emulsified and then season with salt and pepper.
-Warm a skillet over medium heat. Slice the semolina baguette lengthwise into 4 crouton-like slabs approximately ¼” thick and4” long. Drizzle these with extra virgin olive oil and place in skillet to lightly brown and crisp. Remove from pan and place on serving platter.
-Cut the tomato, watermelon and mozzarella into ¼” slices, all approximately the same size, reserving 4 pieces of each.
-Lay each slice out on a mixing plate or large bowl. Place the greens in a separate mixing bowl. Drizzle all slices and greens evenly with the vinaigrette. Sprinkle everything evenly with the pecorino cheese and season with salt and pepper.
-Layer one slice of each- the watermelon, tomato and cheese on each semolina toast, cover with a slice of prosciutto and top with the salad greens. Drizzle any remaining vinaigrette left from the marinated ingredients around the plate for extra flavor.