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

Chef Arturo Solis

Chef Tournant at Ashley's

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(Recipe serves 4)

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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

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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.

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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.

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To make marinade mix lime juice, honey and pepper.

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Combine all and garnish with coriander.

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