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Nantucket Bay Scallop Ceviche with Apple and Mint
Chef Barton Seaver of Café
Saint-Ex and Bar Pilar—Washington DC
Adapted by StarChefs.com
- 1 bunch flat leaf parsley
- 1 cup mint leaves, picked
- 3 Tablespoons pure olive oil
- Salt, to taste
- 1 Tablespoon butter
- 2 Granny Smith apples, peeled, cored cut into eighths
- 1 pinch Espelette powder
- 1 cup water
- ¾ pound Nantucket Bay scallops
- 2 Meyer lemons, segmented
- Maldon salt, to taste
- 2 Tablespoons fruity extra virgin olive oil
- 1 shallot, finely diced
For the Mint Oil:
Blanch parsley and mint in salted boiling water for 10 seconds.
Immediately chill in an ice bath. Once cold, wring dry in
a towel. Blend in a high-speed blender with the oil and salt
until very fine. Pass through a fine mesh strainer with the
back of a spoon and reserve until serving. It should be the
texture of a thick purée.
For the Apple Purée:
Heat butter until brown in a thick bottom pan. Add the sliced
apples and sauté until lightly caramelized on one side.
Add the Espelette to butter and toast for 15 seconds. Add
water and let simmer for about 10 minutes or until soft. Remove
to food processor or blender and purée until smooth.
Chill until ready to plate.
For the Ceviche:
Combine all ingredients and mix gently until olive oil and
lemon juice covers entirely. Let sit for about 5 minutes and
Place a spoonful of Apple Purée in a small plate and
draw out to form a line. Equally divide the Ceviche in neat
piles on top of the purée. Using a spoon, garnish each
plate with a drizzle of mint oil.
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