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Nantucket Scallop Ceviche Recipe

2 years ago

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 NANTUCKET SCALLOP CEVICHE BLOOD ORANGE SAUCE
ON THE EAST COAST, November through March represents the blessed season of the sweet Nantucket bay scallop. Winter and its cortege of meats, stews, and deep flavors seem to plead for lighter appetizers such as this sweet and sour citrus ceviche symphony. Blood orange, lime, lemon, and one of our house favorites, Buddha’s hand citron confit, all conspire to create the base for a tangy and colorful tide.
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Servings
MetricUS Imperial
Ingredients
Blood Orange Sauce
Scallop Ceviche
To Finish
Servings
MetricUS Imperial
Ingredients
Blood Orange Sauce
Scallop Ceviche
To Finish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Blood Orange Sauce
  1. In a small bowl, whisk all the ingredients together; season with salt and pepper and reserve, chilled.
For the Scallop Ceviche
  1. In a medium bowl, whisk the orange juice, lemon juice, lime juice, white verjus, sugar, and ¼ teaspoon salt until the sugar and salt are dissolved; cover and reserve, chilled. Rinse the scallops in cold water and pat dry.
  2. Add the scallops to the juice 45 minutes before you are ready to serve and toss to coat.
To Finish
  1. Strain the juice from the scallops, then adjust the seasoning with the olive oil, salt, and pepper.
  2. For each serving, arrange 5 scallops and 4 blood orange supremes into a circle in a chilled bowl. Add a sprinkling of brunoised radish and celery, lime zest, nori sheet, a few radish slices, and a few slices of Buddha’s hand citron confit. Garnish the top with 3 opal basil, celery leaves, and dill leaves. At the table, pour in blood orange sauce to reach halfway up the scallops and drizzle a few drops of chive oil and olive oil on top.

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