Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'

1. 1

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

2. 2

   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.

3. 3

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

4. 4

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

5. 5

   pepper.

6. 6

   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.

* Per serving · 4 servings · Values may vary.