Featured Local Art Gallery
Wiford Gallery is a destination for fine art in Santa Fe, New Mexico. Surrounded by a spacious outdoor sculpture garden and nestled just off Canyon Road, we represent artists of the highest caliber, whose dedication and talent is clearly displayed in their work.
Welcome to Loretto's Santa Fe Blog
Welcome to our Santa Fe Blog. We've created a place for our guests to share their favorite Santa Fe and Inn and Spa at Loretto memories. In addition, they can catch up on Santa Fe events, enjoy restaurant recipes from The Living Room and Luminaria Restaurant, read about spa innovations, and much more.
Read, post, share, and become a part of the Loretto community.
- December 2013
- November 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- August 2011
- July 2011
- April 2011
- March 2011
Destination Hotels & Resorts has challenged their chefs across the country to take part in The Destination Dish. Each month one ingredient is selected for the chefs to create a recipe around the chosen element and to incorporate it into their restaurant menu. Be sure to check our blog each month for a new delicious recipe you can enjoy in the comfort of your own home or in Luminaria.
THIS MONTH'S featured Ingredient is STRAWBERRIES!
Scallop Ceviche with Strawberries, Chili & Basil
Serves 6 as a generous appetizer
10 fresh diver scallops (ask for U-10 size)
2 c fresh strawberries
½ c basil, chiffonade
2 fresh Serrano chilies, seeded and diced
2 fresh limes, juiced and zest
½ c extra virgin olive oil
1 oz micro basil (available at most Farmer’s Markets)
sea salt to taste
Slice scallops in halves horizontally, dice. Place in mixing bowl and place on top of another mixing bowl filled with ice. Keep cold throughout process.
Stem and half strawberries, dice and add to bowl of scallops. Stem and cut Serrano chilies in half, remove seeds and cut into long strips and dice finely, add to mixing bowl. Stack basil leaves on top of each other and roll into a cylinder. Finely shred basil with knife, set aside.
Zest and juice limes directly over mixing bowl. Stir; let marinade for at least one hour.
Add basil and olive oil, season with sea salt.
Serve chilled in martini glasses with small spoon and garnish with micro basil.
Posted by Brett Sparman, Executive Chef