Nantucket Scallop Ceviche Blood Orange Sauce From Daniel

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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