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Scallop seviche with citrus
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
1 hr
Appears in
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
A mild, unaggressive seviche, one that does not overwhelm the delicate nature of the scallops. Smell the nut oil to make sure it is fresh; if there are any off-odors, open a new bottle.
Ingredients
1 tablespoon 1 tablespoon 2
Method
- Whisk together the citrus juices, oils, and salt and pepper to taste. Toss with the scallops and refrigerate, covered, for 1 hour.
- Meanwhile,
preheat the oven to . Roast the pepper in a small foil-lined pan or ovenproof skillet, turning occasional450°F
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