Scallop Cerviche

By Heather Jones

This recipe is a great way to showcase the sweet, rich flavor of super fresh sea scallops.

Related Post: Less Talking, More Cooking Early April is a tough time of year here in New Jersey for produce, unless we are experiencing unseasonably warm temperatures you really won’t see a substantial assortment of local spring vegetables until May or even June.

Ingredients

1 pound dry-packed sea scallops
¼ cup of fresh citrus juice (the original recipe calls for lime juice, but I usually use 1 part, lime, 1 part lemon, and 1 part fresh orange juice)*
Fleur de sel or coarse sea salt
½ teaspoon dried red pepper flakes
Extra-virgin olive oil for drizzling

Instructions

Remove tough end of each scallop and cut scallops crosswise into 1/8 inch thick slices (like a carpaccio).
Toss scallop slices with citrus juice and salt to taste and let sit in a bowl for about 3 minutes.
Arrange scallops slices on a plate, sprinkle with red pepper flakes, drizzle with olive oil, and spoon some of the leftover citrus juice from the bowl lightly over the top.

Makes 4 servings.

Recipe compliments of Heather Jones, Project Foodie It’s adapted from one of my favorite new cookbooks Olives & Oranges by Sara Jenkins and Mindy Fox.