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)

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

Balsamic Pearls-(Optional)

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

INSTRUCTIONS
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

Number of Servings: 1
Prep and Cooking Time: 30 minutes

Recipe by: Matt Barnes
Restaurant Name: Pierpont’s at Union Station