- 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
- Slice the raw scallops thinly.
- 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.
- 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