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this month's recipe:
petite st. jaques en ceviche
Petite St. Jacques en Ceviche (Taylor Bay Scallop Ceviche, Avocado)
Recipe Author: Chef Franck Deletrain of Brasserie 8 ½
Recipe Serves: 4
A Note from Chef Deletrain:
This is a bright, refreshing hors d’oeuvre that is the perfect start to a summer meal. Scallop shells make for a natural, beautiful presentation that sets off the fresh gulp of seafood.
- 4 Taylor Bay scallops, in the shell, cleaned (reserve 4 cleaned half shells)
- ⅛ cup fresh orange juice
- ⅛ cup fresh lemon juice
- 1 teaspoon Espelette pepper
- ½ small shallot, thinly diced
- 1 tablespoon red bell pepper, thinly diced
- 1 tablespoon yellow bell pepper, thinly diced
- Fleur de sel, to taste
- ½ avocado
- Drizzle of lemon juice to preserve the avocado
- ½ tablespoon sorrel, sliced into chiffonade
- 2 tablespoons very good extra virgin olive oil (Colavita tradizionale is good)
- Dollop of American Sturgeon Caviar (optional)
1. In a shallow pan combine the orange juice, lemon juice, the Espelette pepper, and the shallots. Place the bay scallops in the marinade, combine well and refrigerate.
2. Let marinate for 1 hour or until the scallops turn to a pale white color. The bay scallops will cook with the acidity of the juice.
3. Add the peppers and season with the fleur de sel. Slice the avocado into small pieces, season with salt and a touch of lemon juice to prevent oxidation. Set aside.
4. To present, place the bay scallops into the shells. Top each with an avocado slice. Pour some of the marinade in the shells over the scallops, top with the sorrel. Add a touch of olive oil and a small dollop of caviar to each scallop, if desired. Serve at once.