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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
October 2006

Yield: 4 servings


    Mint Oil:
  • 1 bunch flat leaf parsley
  • 1 cup mint leaves, picked
  • 3 Tablespoons pure olive oil
  • Salt, to taste

    Apple Purée:
  • 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 serve.

To Assemble:
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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