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Adapted from Andrew DiCataldo

Yield: 6 serving

  • 2 cups carrot juice
  • 2 cups orange juice, freshly squeezed
  • 2 stalks lemongrass, thinly sliced
  • 2 teaspoons ginger, minced
  • Zest of 2 limes
  • 1 cup lime juice, freshly squeezed
  • 2 red jalapeņos, chopped with seeds, or to taste
  • 1 red onion, thinly sliced
  • 1/4 cup basil, julienned
  • 1/4 cup cilantro leaves
  • 2 oranges, segmented
  • 1 pound sea scallops, diced
  • 1 Tablespoon kosher salt
  • 1 pound lobster meat, cooked and cut into chunks

In a small non-reactive bowl, add a half a cup of the lime juice, the kosher salt and the scallops. Marinate for one hour in the refrigerator

In a small saucepan, combine one cup of the carrot juice and one cup of the orange juice with the lemongrass and ginger. Over high heat, bring the mixture to a boil, and reduce by half, approximately 30 minutes, until it has a slightly syrupy consistency. Remove from heat and add lime zest, allow flavors to infuse for 10 minutes. Cool the mixture completely (either in the refrigerator or over ice) and strain out lemongrass, ginger and lime zest. When the mixture is cool, add the remaining two cups of orange and carrot juice, half a cup of the lime juice, the jalapeņos, red onion, basil, cilantro and orange segments. Return to refrigerator.

Strain the scallops and add them to the carrot-orange mixture along with the lobster chunks. Season with salt to taste and serve in chilled bowls.

Wine Suggestion
Alsatian Riesling, e.g. 1998 Riesling Grand Cru "Spiegel", Dirler, Alsace, France