Yield: 20 devilled eggs. Devilled Eggs: 2 lb. diver scallops (reserve 1 lb. for ceviche recipe) 10 boiled eggs, peeled, cut in half, yolks reserved 1 cup Creole cream cheese or cream cheese 1 oz. parsley, chopped 1 oz. fresh thyme ½ oz. Choupique caviar to taste, salt and white pepper zest of 1 lemon Scallop and Roasted Tomato Ceviche: 1 lb. scallops, small dice 6 Roma tomatoes, roasted, small dice 2 oz. mirliton (chayote squash), small dice 1 oz. fresh shallots, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.