Scallop seviche with citrus

Name: Scallop seviche with citrus
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: ¼ cup neutral oil, such as canola or grapeseed; 2 tablespoons fresh lemon juice; 1 tablespoon fresh grapefruit juice; 1 tablespoon fresh orange juice; 2 tablespoons almond or hazelnut oil; 2 tablespoons almond or hazelnut oil; ¼ cup neutral oil, such as canola or grapeseed; ¼ cup neutral oil, such as canola or grapeseed; 12 ounces scallops, preferably bay scallops; if sea scallops, cut into quarters; 12 ounces scallops, preferably bay scallops; if sea scallops, cut into quarters; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Minced dill or fennel fronds for garnish; Minced dill or fennel fronds for garnish; 12 ounces scallops, preferably bay scallops; if sea scallops, cut into quarters; 1 red bell pepper

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

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 fresh orange juice
1 tablespoon fresh grapefruit juice
2

Starter
Fish course
Pescatarian
Gluten-free

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 450°F. Roast the pepper in a small foil-lined pan or ovenproof skillet, turning occasional