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, ...

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