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Coquilles Saint-Jacques en Ceviche (scallops marinated in citrus)
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Coquilles Saint-Jacques en Ceviche (scallops marinated in citrus)
This easy recipe comes to us courtesy of Executive Chef Kirk Avondoglio of Perona Farms in Andover, New Jersey 

Note: This dish must be made 1 day prior to serving. 

Serves 46
Juice of 2 limes
Juice of 1 orange
Grated rind of 1 lemon, 1 lime, and 1/2 orange
Sea salt and organic black pepper to taste
2 tablespoons orange liqueur
4
6 lime slices

  • Slice the raw scallops thinly. Mix all ingredients and add the scallops. Let sit covered in the refrigerator overnight. (The acid in the citrus juice will “cook” the scallops, which are already sushi-safe.)
  • To serve, arrange your favorite green lettuce on cold plates and top with a mound of the scallops. Garnish with a slice of lime.

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