Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Scallop Seviche à l’Orange

Name: Scallop Seviche à l’Orange (Ah loh-RANZH)
Cuisine: American
Ingredients: 1½ tsp (8 mL) Frozen orange juice concentrate, thawed; 1 oz (30 g) Spicy micro greens; 1 or 2 Small navel orange, peleé à vif; 1 tsp (5 mL) Fresh lemon juice; 1 tsp (5 mL) Peeled red bell pepper, cut brunoise; ½ tsp (3 mL) Seeded serrano or jalapeño chile, cut brunoise; ½ tsp (3 mL) Seeded serrano or jalapeño chile, cut brunoise; 2 tsp (10 mL) Shellfish glace (optional); 2 tsp (10 mL) Minced orange zest; 1 tbsp (15 mL) Extra-virgin olive oil; 3½ oz (105 g) Scallop Seviche Base

Ah loh-RANZH

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1½ tsp (8 mL) Frozen orange juice concentrate, thawed
1 tsp (

Europe
Americas
United States
Starter
Fish course
Pescatarian
Winter
Gluten-free

Method

Procedure

Finishing

Place the orange juice concentrate, lemon juice, peppers, chile, optional glace, and zest in a bowl. Whisk in the olive oil to make an emulsion.
Toss in the seviche base.

Plating

Arrange the micro greens i