Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel' Recipe

Name: Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; &nbsp; 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; &nbsp; 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 1/4 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

Servings: persons

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
&nbsp
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
&nbsp
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 1/4 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

1
In a small bowl, whisk all the ingredients together; season with salt and pepper and reserve, chilled.
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
Add the scallops to the juice 45 minutes before you are ready to serve and toss to coat.
4
Strain the juice from the scallops, then adjust the seasoning with the olive oil, salt, and
5
pepper.
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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1/2 cup blood orange juice, 1 tablespoon lime juice, 1 tablespoon lemon juice, 2 tablespoons red verjus (we recommend 8 Brix), and more.

Yes, Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel' falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'

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