Nantucket Scallop Ceviche Blood Orange Sauce From Daniel

Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'

Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'


2 hours 30 minutes

Ingredients
  • Blood Orange Sauce:
  • 1/2 cup blood orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons red verjus (we recommend 8 Brix)
  • 1 tablespoon olive oil
  • 1 splash of Tabasco sauce
  • Salt and freshly ground white pepper
  • Scallop Ceviche:
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 2 tablespoons white verjus (we recommend 8 Brix)
  • 1/4 teaspoon sugar
  • Salt
  • 20 fresh bay scallops, muscle removed
  • To Finish:
  • Good-quality olive oil (we recommend Armando Manni Per Mio Figlio)
  • Salt and freshly ground white pepper
  • 1 blood orange, cut into supremes
  • 2 red radishes, cut into brunoise
  • 1 tablespoon brunoised celery
  • Freshly grated zest of 1 lime
  • 1 tablespoon nori sheet, cut into ¼ inch squares
  • 2 red radishes, thinly sliced
  • 2 tablespoons Buddha's Hand Citron Confit
  • 1/4 cup small opal basil leaves
  • 1/4 cup yellow celery leaves
  • 12 dill leaves
  • Chive Oil
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