You may also like
Categories:
salt oranges lemons orange lemon lime sugar extra-virgin olive oil cantaloupe fresh mint kosher salt red chili
Viewed: 36 - Published at: 5 years agoIngredients
- 2 pounds fresh bay or sea scallops, preferably with shells
- Sea salt and freshly ground black pepper
- Juice of 3 oranges
- Juice of 3 lemons
- Juice of 3 limes
- Zest of 1 orange, finely grated
- Zest of 1 lemon, finely grated
- Zest of 1 lime, finely grated
- 2 teaspoons sugar
- 1/4 cup extra-virgin olive oil
- 1 small ripe cantaloupe, halved, seeded, peeled, and cut into small cubes
- 1/2 bunch fresh mint, hand-torn, plus more for garnish
- Kosher salt and freshly ground black pepper
- 1 fresh red chili, cut in paper-thin circles
Method
- Start by assessing the scallops at the fish store.
- I usually inspect every one just to make sure that they're all in perfect shape, i.e.
- not torn, and fresh with a sweet ocean smell.
- The next step is to remove the side mussel that connects the scallop to its shell; it's not hard to miss; just pull it off with your fingers.
- Keep the shells to serve the ceviche in.
- Using a sharp knife, slice the scallops in half lengthwise into discs; the thinner they are, the faster they'll "cook".
- Put the scallops in a glass bowl and season with a fair amount of salt and pepper.
- Put the citrus juices, zest, and sugar in a blender and give it a whirl to combine.
- Add the olive oil and blend again to emulsify.
- Pour the marinade over the scallops; there should be enough juice to allow the scallops to float freely.
- Cover and refrigerate for 2 to 3 hours, until the scallops are opaque, i.e.
- cooked from the acid in the fruit.
- In a separate bowl, combine the cantaloupe, mint, and chili; season with salt and pepper and toss gently to combine.
- To serve: Spoon the scallop ceviche into the shells with a little bit of the citrus juice, and top with a spoonful of the cantaloupe salad.
- Garnish each serving with some fresh mint.
