HungryForever

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.

Servings

Ingredients

Blood Orange Sauce

cup ½blood orange juice
1tablespoon lime juice
1tablespoon Lemon juice
2tablespoons red verjuswe recommend 8 Brix
1tablespoon olive oil
1 splash of Tabasco sauce
Salt and freshly ground white pepper

Scallop Ceviche

cup ¼orange juice
2tablespoons Lemon juice
2tablespoons lime juice
2tablespoons white verjuswe recommend 8 Brix
teaspoon ¼sugar
Salt
20 fresh bay scallopsmuscle removed

To Finish

Good-quality olive oilwe recommend Armando Manni Per Mio Figlio
Salt and freshly ground white pepper
1 blood orangecut into supremes
2 red radishescut into brunoise
1tablespoon brunoised celery
Freshly grated zest of 1 lime
1tablespoon nori sheetcut into ¼-inch squares
2 red radishesthinly sliced
2tablespoons Buddha’s Hand Citron Confithere
cup ¼small opal basil leaves
cup ¼yellow celery leaves
12 dill leaves
Chive Oil

Instructions

For the Blood Orange Sauce

In a small bowl, whisk all the ingredients together; season with salt and pepper and reserve, chilled.

For the Scallop Ceviche

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.
Add the scallops to the juice 45 minutes before you are ready to serve and toss to coat.

To Finish

Strain the juice from the scallops, then adjust the seasoning with the olive oil, salt, and pepper.
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.