Hot and Cold Scallop Ceviche with Apple, Celery and Cucumber, 9/2/13

      Chef Arturo Solis

      Chef Tournant at Ashley's


      (Recipe serves 4)


      4 Bay Scallops

      1 Cucumber

      1 Celery Stalk

      1 Granny Smith Apple

      1 Lime, Juiced

      1T Honey

      1 Coriander Bunch (or Baby Coriander)

      Salt and Pepper

      Cooking Oil


      Clean and dry scallops.

      Season with salt and pepper.

      Heat pan with a little cooking oil.

      Once pan is hot sear one side of scallops until half cooked.

      Remove scallops and let rest.


      Wash, peel, and seed the cucumber. Then dice to a small size.

      Wash and clean celery. Dice to a small size.

      Wash and clean apple. Dice to a small size.


      To make marinade mix lime juice, honey and pepper.


      Combine all and garnish with coriander.