Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian

Holiday Hors d’oeuvres

Written By: Peggy Korody - Dec• 20•13

This month I had requests for holiday hors d’oeuvres so I thought I would share a few of my favorites. The “poke” is made with sushi grade tuna (ahi).  For the scallop dish I like to use “dry” scallops because they are not injected with a sodium/phosphate mixture and they maintain their size when cooked.  I hope you enjoy these as much as we do, I also provided variations on some of the dishes.

 

photo by Doug Korody

photo by Doug Korody

Scallops
Sauce:
2 Tbsp. teriyaki sauce 2 tsp. fresh lemon or lime juice
1 Tbsp. soy sauce 2 tsp. oyster sauce
1 Tbsp. dry sherry 1 tsp. sesame oil
2 green onions, finely chopped 1 clove garlic, crushed
1 tsp. ginger, grated

9-12 fresh scallops
Chopped chives for garnish.

Heat oven to 350°F.

Mix all sauce ingredients in a bowl. Set aside.

Place scallops in scallop shells, arrange 1-3 scallops per shell depending on size. Place shells on cooking sheet. Sprinkle with a little bit of sauce, bake 5-10 minutes or until cooked through (do not overcook the scallops because they will become rubbery). Top with a little more sauce, sprinkle with chives, and serve.

Variation: don’t have scallop shells? Then cook on baking sheet coated with cooking spray or oil. Serve in tasting spoons.

Poke
½ – 1 lb. sushi grade tuna (ahi)
¼ cup green onion
1 ½ Tbsp. soy sauce
½ tsp. sesame oil
½ tsp. ginger, grated.
Chili garlic sauce (or Sambal olek, or crushed red pepper) to taste
Sesame seeds, garnish

Mix green onion through chili garlic sauce in a medium size bowl. Cut the tuna into ½-1 inch pieces; add to the green onion mixture. Store mixture in the refrigerator until ready to serve. Place a few pieces in “taster spoons” and sprinkle with sesame seeds.

Variation: Fry wonton wrappers in oil, drain. Just before serving top with poke mixture, sprinkle with chopped cilantro, chives, or parsley.

Bloody Mary Shrimp
Sauce:
¼ cup vodka
½+ cup cocktail sauce
1 Tbsp. horseradish sauce or wasabi paste
½ tsp. celery seed
½ – 1 tsp. fresh lemon juice

1 avocado, cubed
½ lb. shrimp, shelled and cut into thirds
1 celery stalk, sliced

Mix sauce ingredients add the shrimp and celery. Just before serving add the avocado. Serve in a decorative dish.

Variation: Serve over soft cheese such as, goat cheese, or cream cheese and serve with crackers.

Pear & Asiago Cheese Bites

1 pkg. wonton wrappers
6 ounces Asiago Cheese — coarsely grated (blue cheese works too)
6 ounces prosciutto — thinly sliced
1 Bosc pears, diced
½ teaspoon fresh lemon juice
¼ cup pecans, chopped

Preheat oven to 350°F.

Coat a mini muffin pan with cooking spray or melted butter. Carefully fold and place one wonton per muffin tin. Bake approximately 5-10 minutes, or until golden. Remove from oven and let cool.

Mix the diced pear with the lemon juice. When ready to serve, place some cheese in bottom of each wonton, sprinkle with prosciutto and pear, top with pecans. Heat wontons in the oven until just heated, 3-5 minutes. Serve immediately.

Variation: flatbread pizza with arugula
Using a prepared thin pizza shell, or a flatbread of choice, or Nan bread, top with the cheese, leaving a 1-inch border. Top cheese with the prosciutto. Bake 425°F for 10-15 minutes.

While the pizza is baking, halve pear lengthwise and with the cut side down, thinly slice 1 half on a mandolin. Pop out any seeds. Toss pear with 1/4 teaspoon lemon juice. Repeat with other half. Separately, toss arugula with oil and sea salt to taste.

Cut pizza into 6 slices and top with pear, arugula, and pepper to taste.

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