Label
All
0
Clear all filters

Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Scallop Seviche Base

Rate this recipe

Preparation info

  • 14 oz

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Fresh lemon juice 2

Method

Procedure

Preparation

  1. Combine the lemon juice, lime juice, salt, and shallot in a nonreactive container and stir the mixture until the salt dissolves.
  2. Remove the tough adductor muscle from the side of each scallop. Cut the scallops across the grain into thin slices (A).

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title