Japanese Scallop Ceviche

This was a slight twist on my Scallop Ceviche recipe. I originally used this for a Kentucky Derby party, but this version was for a small family gathering.

So, if you want to make this, follow my original recipe, but in the gremolata, add some minced green onion, and a splash of ponzu sauce. Also, you'll notice the color in the sauce on this one is much deeper orange than the original. For this version, I used honey tangerines. I wanted the scallops to rest in a sauce, so I made some fresh honey tangerine sauce (juice from 2, plus lemon juice, walnut oil, ponzu, and sugar), and made it ice cold to pour over before serving.

Enjoy!

~ Brock

Scallop Ceviche with Sake-Walnut Oil Gremolata and Lime-Sake Dressing

This was an appetizer for a Kentucky Derby party I went to on Saturday (yes, the one with about 100 bottles of wine and Jason's 100 proof Mint Julep that practically killed me!). It was one of those things - "just bring wine, don't need anything else." Yeah, but it's hard to show up empty handed to a party like that. Plus, when I feel like cooking, I cannot be stopped.

So I questioned my logic of taking a seafood dish in a car ride, but trust me, I know what I'm doing. Deep ice in the ice chest, check. Also, when taking something like this from one place to another, you really need to think about flavor melds and plating. I figured I would package all the parts separate and assemble in-house. That worked just fine.

You might be wondering about the walnut oil - creativity, not confines. Since I knew I was going to use sake, I wanted an oil with nut attributes...one that worked with sake. It was a leap, but it worked.

Scallop Ceviche with Sake-Walnut Oil Gremolata:

1 pound large scallops (not Bay scallops), sliced in half across the body, i.e., left to right, not top to bottom. You will have roughly 1/2" medallions. Place those in a shallow dish, but one that will have a lid. Squeeze juice from 1 lemon, 4 Mandarin oranges, and 2 Tsp sake into dish. Add 2 cloves garlic, minced. Stir, cover, then place in fridge for 45 minutes. Stir, place back in fridge for at least another 45 minutes. (The scallops are probably ready to eat at about 60 minutes, but you can also keep them in marinade a few hours).

Meanwhile, prepare gremolata: Get about 1 Tsp lemon zest. Mince small handful of Italian parsley. Mince 2 cloves garlic. Mix it all up and add a splash of sake, and a spin of Walnut oil. Set aside.

Prepare Lime-Sake Dressing: Squeeze 2 limes into small bowl, add 1 Tsp sake, a spin of Walnut oil, and 1/4 minced Serrano chili. Add a dash of Kosher salt. Mix well and let stand at least 30 minutes before use. Mix well before using.

Now to the plating: Remove scallops to serving platter, one by one. Drain as you go, so they have a bit of moisture, but not dripping. Sprinkle a bit of Kosher salt across each one. Once they're arranged and salted, top each one with a bit of your gremolata. Then drizzle some Lime-Sake dressing all over. Finish with a small bit of lime. Ready to serve!

Enjoy!

~ Brock