Seasonal Recipes
Bay Scallop Ceviche with Grapefruit & Shiso
March into Spring with Executive Chef Justin Bogle’s recipe of the month. Impress your dinner guests with this light and refreshing dish from GILT restaurant.
Bay Scallop Ceviche:
Serves: 4 portions
Portion size: 3 ounces scallop
Ingredients:
*Note: If you cannot find Bay Scallops they may be replaced with larger Diver Scallops
Preparing the Grapefruit Dressing:
Start by juicing the grapefruit through a fine mesh strainer into a stainless steel bowl. Once you have obtained the juice, measure out ¾ cup of juice. Meanwhile, peal the piece of ginger and place in a blender with ½ cup of water. Process until liquefied. Strain through fine mesh strainer and measure out 1 teaspoon ginger juice, reserve remaining juice for later use. Now that you have your two juices, whisk in the sugar and olive oil. Season to taste with salt and keep refrigerated until needed.
Preparing the Grapefruit Confit:
The first step is to make the simple syrup by combining the sugar and water in a small pot. Bring this mixture to a simmer and then remove from heat. Using a sharp knife, try to remove as much of the white pith on the inside of the grapefruit skin. Once the pith is removed, dice the skin into small pieces. Take the skin and place in a small pot. Cover skin with water and bring to a simmer. Repeat process two more times making sure to use fresh water each time. After the third time, place skin in same pot as the simple syrup and return to the heat. Simmer for 20 to 30 minutes or until tender and it has lost its bitterness. Strain from the simple syrup and chill.
To Serve:
Prior to serving, place the scallops in a medium size bowl with the grapefruit dressing and allow to marinate for 15 minutes. Right before serving, add the grapefruit segments, confit, and shiso to the mixture. Toss well to evenly incorporate the ingredients. Divide between 4 chilled bowls and serve.
