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Coquilles Saint-Jacques en Ceviche (scallops marinated in citrus)
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 4‒ 6
- 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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