Seared Scallop Ceviche
with Clementine Dressing
Aconex
2 tablespoons extra-virgin olive oil,
plus more for searing
Salt
12 bay scallops
1 cup clementine juice
1 tablespoon lemon juice
1/4-1/2 teaspoon grated
clementine peel
Freshly ground black pepper
1 cup thinly sliced red onions
3 tablespoons chopped chives
8-12 clementine wedges,
for garnish
1/4-1/2 teaspoon grated lemon peel
1 tablespoon minced Hungarian or
banana pepper (or a few drops
of hot pepper sauce)
Heat a nonstick sauté pan over high heat. Add enough olive oil to coat the pan.
Add scallops and sear for just a few seconds on each side, until you get a nice
golden coat. Do not overcook. Set aside and let cool. Cut the seared scallops
into cubes about 1/4 by 1/4 inch.
In a bowl, combine clementine juice, lemon juice, 2 tablespoons olive oil, grated
clementine and lemon peel, Hungarian pepper, and salt and pepper to taste.
Mix well. Stir in the scallops, onions and chives. Chill in the refrigerator.
Serve in clear glass bowls over crushed ice and garnish with clementine wedges.
Makes 4 servings.
