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Coconut-Chile Marinated Alaska Scallop Anticuchos
(Photo courtesy of McDonnell Kinder & Associates)
YIELD: 4 servings 
INGREDIENTS:
12 each Alaska Scallops split horizontally
48 each One inch by one inch squares of Red Pepper
24 each 4" Wooden Skewers
1 Cup Coconut-Chile Marinade
2 Cups Prepared Chimichurri Slaw
Kosher Salt and Fresh Ground Black Pepper
PROCEDURE:
1. On the skewers starting with the Red Pepper and alternating with
the scallop halves, thread 4 pieces of Pepper and 3 pieces of Scallop
onto each skewer. Season with Salt and Pepper.
2. Marinate with ½ Cup of the Coconut-Chile Marinade.
3. You can cook the skewers on a grill, in a pan or on a griddle.
4. Serve 3 skewers per person as an appetizer with ½ cup of the
slaw.
5. Drizzle some of the remaining Coconut-Chile Marinade over the skewers
as a sauce.
6. Garnish with Fresh Chopped Cilantro.
Coconut-Chile Marinade
YIELD: 4 servings
INGREDIENTS:
8 oz. Thai Coconut milk
1½ T Diced Jalapenos
1 small Ancho Chile (stemmed, seeded and reconstituted in warm H2O)
2 oz. Fresh squeezed Lime Juice
¼ t Fresh Ground Cumin
¼ t Fresh Ground Coriander
2T Fresh Chopped Cilantro
PROCEDURE:
1. Put all of the ingredients in a blender. Use half to marinate the
scallops and the other half as a sauce for the cooked scallops.
Chimichurri Slaw
YIELD: 4 servings
INGREDIENTS:
¼ Cup Flat Parsley Leaves
¼ Cup Cilantro Leaves
¼ t Red Pepper Flakes
¾ Cup Canola Oil
½ T Champagne Vinegar
¼ t Kosher Salt
3 Cups Very thinly Slice Green Cabbage
½ Cup Thin Jullienned Carrots
PROCEDURE:
1. Combine the Spices, Herbs and Vinegar together in a blender and pour
the oil in a slow steady stream.
2. Add more oil if the mixture seems tight and use it to dress the cabbage
and carrot mixture.
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