A California Latin Grill
Chef Roberto "Bert" Ortiz

Flame Seared Sea Scallops

Fresh sea scallops, pan seared, with a mango pico de gallo & a roasted
red pepper aioli best served with Winery 21 Sparkling Wine

Sea Scallops


4 large fresh sea scallops
3oz olive oil
2oz Cumin seeds, toasted & crushed (optional)


1. Dry the scallops. Rub with toasted cumin (optional).
2. Put olive oil in a sauté pan with high heat & cook until it smokes.
3. Put in the scallops & sear for 30 seconds or so on each
side. Do not over cook.

Mango Pico de Gallo


2 fresh mangoes
1/4c finely chopped red onion
1/4c chopped cilantro
1 juice of one lemon
1 juice of one lime
1 Serrano or jalapeño chili pepper, chopped fine
P salt & pepper


1. Cut the mango into small pieces.
2. Mix all ingredients in a bowl. Serve fresh.

Roasted "Sweet" Red Pepper Aioli


2 whole sweet red bell peppers, roasted & peeled
1/4 lemon, zested
1 juice of one lemon
1/4c olive oil
1/4c sugar


1. Slice the red bell pepper & put in blender with lemon zest, lemon juice & sugar.
2. Turn on blender & slowly add olive oil until ingredients emulsify.
3. Salt & pepper to taste.

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