Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sea Scallops Two Ways- Ceviche And Gratin

on December 28, 2015


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Every now and then, I look back at some of my recipes and give them a face lift. I decided to do that with two of my scallop dishes. Using scallops , in two, completely different ways. If you remember, my original Sea Scallop Gratin was made as an entree. As delicious as that dish is, I wanted to tweak it slightly. This time around, both  of my scallop dishes are in an appetizer style. They’re delicious, great for entertaining, and simple to make. The Ceviche is gluten free dish. If you choose to use a gluten free Panko, the gratin can be too. The specific change I wanted to make is in how I used the topping for this gratin. In my original recipe, the topping totally covered the top of the scallops. Even though the topping is an essential part of this dish,  I wanted the scallops to peek through a bit more, allowing them to caramelized on the top. It’s really about the balance between the topping and the scallops themselves. I’m working on the video ( right now, so I can show you first hand how super simple these dishes are to make. Anyway lets talk about my fresh mango and cucumber ceviche.  I’m putting my spin on a Peruvian style ceviche. They have these large popcorn kernels in Peru that you just can’t seem to get here. I just bought some corn nuts! You’ve seen those salty large corn kernels they sell in convenient stores. I just sprinkle of few on top and BOOM! This gives the ceviche a bit of a crunch fro texture.

When you’re ready to work with sea scallops,  there is a muscle on the side of each scallop that needs to be removed. This muscle is what holds the scallop to its shell. You don’t want to eat it. The pictures above help to illustrate what I mean. You also want to always pat the scallops dry using paper towel to remove and excess moisture before continuing on with your recipes.

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Marinating seafood in citrus that’s really common in Latin cuisine and a great way to experience fresh scallops. If you decide to make these two appetizers, start with the Ceviche. You need to get the cleaned and quartered scallops submerged, into the citrus mixture and then into the refrigerator for 3-1/2 to 4 hours. Every half hour, I like to stir the Ceviche mixture up and then make sure they are submerged completely again into the citrus. At the 3 hour mark, I look to see how the color of the scallops are changing. This will give you a better idea on how much longer they need to marinate. You want them to be opaque in color.

My scallop gratin is just as easy to make. I’ve made some slight changes in ingredients from my original recipe. Really it’s the style in how I made them that makes a big difference in the final dish. It doesn’t matter if you’re making them as a main coarse, using larger gratin dishes, or as an appetizer using small dishes. The method is still the same. This time I’m not completely covering the scallops with the topping. Allowing the scallops to peek through the topping lets them caramelize and the balance between the two works.

Prep Time: 10-15 minutes
Equipment: 2 baking sheets and 6 small grain dishes
Yields: 6 servings
Cooking Time 10-13 minutes at 425 degrees F.

1 pound of cleaned, dried, and quartered sea scallops
6 tablespoons of dry white wine
6 large minced garlic cloves
1/2 a minced red onion
1 teaspoon crushed red pepper flakes (optional)
3 tablespoons of freshly minced flat leaf Italian parsley, plus extra for garnish
1 tablespoon of freshly minced basil leaves
zest of a lemon
2 tablespoon of fresh lemon juice
2 tablespoons of Pernod
2 teaspoon of Kosher salt
1 teaspoon of black pepper
1 heaping cup of Panko (or gluten-free Panko) bread crumbs
6 tablespoons of olive oil
6 wedges of lemon to squeeze over the top of each dish when baked

I have 6 small gratin dishes on top of two baking sheets. I’ve equally divided a pound of my cleaned, dried, and quartered scallops to each dish. Next, I’ve added one tablespoon of dry white wine to each of the dishes. In a large bowl, I have a softened stick of unsalted butter.

To the softened butter I’m adding minced garlic, finely minced red onion, crushed red pepper flakes (optional), fresh minced  Italian flat leaf parsley, fresh minced basil, lemon zest, fresh lemon juice, Pernod ( anise- flavored  liqueur), Kosher salt, black pepper, Panko (or gluten-free Panko) bread crumbs, and olive oil.

I mix all these ingredients together to make the topping. Using a spoon, I equally divided the topping among the six gratin dishes but not completely covering the scallops. This will allow the scallops to caramelize better, plus I really like the presentation better.

Bake in a preheated 425 degree oven for 10-13 minutes. As soon as they come out of the oven, squeeze some fresh lemon juice over each one and serve immediately.

Yields: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: 3-1/2 -4 hours

1/2 pound of quartered Sea Scallops
5 freshly juiced limes
1/2 a finely diced red onion
1 finely diced and seeded jalapeno
1/2 an English cucumber diced and seeded
2 diced fresh mango
2 sliced fresh avocado
1/2 cup of finely diced, mixed, red yellow and orange bell pepper
1/2 tablespoon olive oil
1/8 teaspoon Kosher salt
3-4 fresh cilantro leaves per glass
corn nuts to garnish. 4-5 corn nuts per glass
First, place the quartered scallops in a bowl ( that has a lid to fit). Add the diced bell peppers, onions, jalapeno, Kosher salt, olive oil and fresh lime juice to the bowl. Stir all the ingredients together. Make sure all the ingredients are submerged in the lime juice. Place the lid on and refrigerate for 3-1/2-4 hours. Every half hour go in a stir the ingredients. Then press them down into the lime juice so they’re continually submerged.  When the scallops are completely opaque in color , they are ready.

At this point, slice the avocado spritzing them with a little lime juice so they stay bright green. Next, dice the mango and cucumber. Have 4 glasses or whatever you choose to serve your ceviche in ready.  Take the ceviche out of the frig. Using a spoon, place an equal amount of the scallops with the diced bell peppers, jalapenos, and onions  in each glass.

Add to each one equally, the diced mango, and cucumber. Garnish with avocado, cilantro leaves, and corn nuts. Place the glasses on a sheet tray and refrigerate until ready to serve.




One response to “Sea Scallops Two Ways- Ceviche And Gratin

  1. moyia says:

    OMG this all looks amazing!

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