Grilled Calamari and Seasonal Oyster

By: Chef Philip Aviles

Ingredients

  • 1/2 pound baby calamari tubes
  • 1 sprig oregano
  • 1 sprig sage
  • 2 tablespoons extra virgin olive oil
  • 4 fresh seasonal oysters
  • 1 ripe Hass avocado

for Diced Relish

  • 2 ears fresh cut corn
  • 1 small tomato - diced
  • 1 jalapeno - finely diced
  • 1/2 red onion - finely diced
  • 2 scallions - finely diced
  • 5 sprigs cilantro - chopped
  • 2 limes - juiced
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt

for Chile Lime Vinaigrette

  • 2 ounces chipotles in adobe sauce
  • 4 limes - juiced
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons extra virgin olive oil

Directions

for Calamari

  1. Marinate Calamari in sage, oregano, and 2 tablespoons olive oil. Grill Calamari over hot charcoal grill - 30 seconds on each side. Reserve warm.

for Blackened Corn Relish

  1. Dry roast corn in med/hot pan. Put corn in large mixing bowl to cool after roasting. Add jalapeno, onion, scallions, cilantro, juice of 2 limes, 4 tablespoons extra virgin olive oil, and 1/2 teaspoons salt in mixing bowl. Mix and let stand.

for Chili Lime Vinaigrette

  1. Puree chipotles in blender. Add juice of 4 limes, 2 teaspoons salt, and 1 1/2 cups extra virgin olive oil. Blend.

for Assembly

  1. Coat avocado in 1 tablespoon vinaigrette. Put one quarter of the avocado in a cylindrical mold (3" wide).
  2. Place one quarter of the relish on the top of the avocado.
  3. Add 1 tablespoon tomato on the top of the relish.
  4. Press 6-8 grilled Calamari into the top of the tomato, and remove the mold.
  5. Top with an oyster. Garnish with cilantro, scallions, and 1 tbl vinaigrette.

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