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  1. Coquilles Saint-Jacques en Ceviche (scallops marinated in citrus)

Coquilles Saint-Jacques en Ceviche (scallops marinated in citrus)

This easy recipe comes to us courtesy of Executive Chef Kirk Avondoglio of Perona Farms in Andover, New Jersey

Note: This dish must be made 1 day prior to serving.

Coquilles Saint-Jacques en Ceviche (scallops marinated in citrus)

Prep Time: 10 minutes | Total Time: 12 hours
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Ingredients

  • 1 pound Vital Choice Alaskan Weathervane scallops (20 to 30 scallops)
  • Juice of 2 limes
  • Juice of 1 orange
  • Grated rind of 1 lemon, 1 lime, and 1/2 orange
  • Sea salt and organic black pepper, to taste
  • 2 tablespoons orange liqueur
  • 4 to 6 lime slices

Instructions

  1. Slice the raw scallops thinly.
  2. Combine lime juice, orange juice, rinds, salt, pepper and orange liqueur in a shallow dish and add the scallops. Let sit covered in the refrigerator overnight. The acid in the citrus juice will “cook” the scallops, which are already sushi-safe.
  3. To serve, arrange your favorite green lettuce on cold plates and top with a mound of scallops. Garnish with a slice of lime.
Serves: Serves 4-6