Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'
This vibrant and refreshing Scallop Ceviche is a culinary work of art that combines the delicate flavors of fresh scallops with the tangy citrus notes of blood orange, lemon, and lime. The dish is elevated with the addition of red radishes, celery, and a sprinkle of zesty lime zest, creating a visual feast for the senses. Served with a luscious blood orange sauce and a drizzle of chive oil, each bite is a symphony of flavors that will delight your taste buds.
— Constant Cookbook
Ingredients
- 1/2 cup blood orange juice
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 2 tablespoons red verjus (we recommend 8 Brix)
- 1 tablespoon olive oil
- 1 splash of Tabasco sauce
- Salt and freshly ground white pepper
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 2 tablespoons white verjus (we recommend 8 Brix)
- 1/4 teaspoon sugar
- Salt
- 20 fresh bay scallops, muscle removed
- Good-quality olive oil (we recommend Armando Manni Per Mio Figlio)
- Salt and freshly ground white pepper
- 1 blood orange, cut into supremes
- 2 red radishes, cut into brunoise
- 1 tablespoon brunoised celery
- Freshly grated zest of 1 lime
- 1 tablespoon nori sheet, cut into ¼ inch squares
- 2 red radishes, thinly sliced
- 2 tablespoons
- 1/4 cup small opal basil leaves
- 1/4 cup yellow celery leaves
- 12 dill leaves
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 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.
Yield
Serves 4
Nutrition
- Calories: 197 kcal
- Carbohydrate Content: 19 g
- Cholesterol Content: 11 mg
- Fiber Content: 1 g
- Protein Content: 6 g
- Saturated Fat Content: 1 g
- Sodium Content: 775 mg
- Sugar Content: 12 g
- Fat Content: 11 g
- Serving Size: Serves 4
- Unsaturated Fat Content: 0 g
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