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 Celery Stalk
1 Granny Smith Apple
1 Lime, Juiced
1 Coriander Bunch (or Baby Coriander)
Salt and Pepper
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.