Scallop Ceviche with Tahitian Vanilla Beans and Toasted Buckwheat Seeds

This ceviche is about texture—the delicate scallops contrast with the crunch of the buckwheat, which gives the shellfish some backbone. I usually do this with Nantucket bay scallops in season because they have more bite and are even sweeter than diver scallops. Vanilla is great with scallops (lobster, too, for that matter), as it highlights the natural sweetness of fresh seafood.

The final garnish here, what gives the dish some crunch, is rye crisps, simple good rye bread, very thin