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Scallop Ceviche with Red Radish Pico de Gallo and Balsamic Pearls (Serves 4)Matt Barnes from Pierpont's at Union Station

Scallop Ceviche With Red Radish Pico De Gallo And Balsamic Pearls (serves 4)
Posted: 08/1/2013

INGREDIENTS:

Ceviche Marinade-

Orange Juice- 1 cup
Lemon Juice- 1/3 cup
Lime Juice- 1/3 cup
Zest of one Lime
Sugar- 1/2 tsp.
Salt and Pepper to taste
4 Scallops (Trimmed of Abductor Muscle)

Whisk together juices, zest, sugar, salt and pepper. Place scallops in a resealable plastic bag or container. Pour marinade over scallops and allow to sit in refrigeration for 3-4 hours.

Red Radish Pico de Gallo-

Red Radish- 2 each- fine diced
Red Onion- ¼ c- fine diced
Jalapeno- 2 each- seeds removed and whites trimmed away- fine diced
Garlic- 1 clove- minced
Key Lime Juice- 1tsp
Micro Cilantro- pinch
Salt and Pepper to taste

Combine all ingredients (except the micro cilantro) into a bowl and mix thoroughly to allow flavors to marry while the ceviche marinates.

Balsamic Pearls-(Optional)

100 g balsamic
1.5g agar agar
1 cup Extra Virgin Olive Oil

Pierpont's at Union Station

INSTRUCTIONS:

Fill a tall slender glass with the olive oil and place into a freezer for 40 minutes.
When olive oil is almost ready, combine balsamic and agar agar with a whisk and bring to a simmer.
Remove from heat and allow to cool slightly.
Fill a syringe (Chef Barnes uses his child’s old medicine dispenser) with the balsamic mixture.
Remove the oil from the freezer.
Carefully dispense the balsamic into the oil drop by drop. The pearls will set up quickly.
When you have the desired amount, carefully strain the oil reserving the pearls so that they remain intact.

Plating-

Remove the scallops from the marinade and slice thin using a sharp knife. Arrange the scallops as desired and pour one teaspoon of the marinade over each scallop. Top the scallops with the pico de gallo, balsamic pearls, and reserved cilantro.

Then enjoy!



Cook Time: