Labor Day weekend is upon us! †To me, and to so many of us, this means Firing Up the grill and gathering with friends and family to say goodbye to summer. †Come Tuesday, we all need to be ready to get back into the busy groove of the fall and winter seasons. So letís enjoy this holiday weekend!† Whether you are grilling burgers and dogs or dry-aged prime steaks, baby back ribs or fish, my Scallop Ceviche with Citrus Compote and Basil Foam is a great place to start your feast. †Remember this weekend, and everyday that follows, to cherish the people you love and to feed them well!
Fire It Up!
Scallop Ceviche with Citrus Compote and Basil Foam
(Makes about 10 servings)
8 Tbsp tomato juice
8 Tbsp fresh orange juice
8 Tbsp fresh lemon juice
8 Tbsp fresh lime juice
1/2 bunch cilantro, stemmed and chopped
2 red onions, peeled and diced
8 Tbsp ketchup
2 jalapeno chilies, split, seeded and finely chopped
1 tsp hot red pepper sauce
Salt and fresh ground black pepper to taste
10 10/20 scallops
In a bowl, combine all ingredients except the scallops. Remove the connecting tissue from the side of each scallop and split scallops in half lengthwise, then place them in the bowl of marinade and marinate for 12 hours in the refrigerator.
1 red onion, peeled and finely diced
1/4 bunch fresh cilantro, finely chopped
1/4 bunch fresh mint, finely chopped
1/2 tsp red pepper flakes
Peel and section the lemon, lime and orange. Cut the sections into 1/4-inch pieces and combine with other ingredients and mix well. Set aside.
1/2 cup heavy cream
1/4 cup vegetable stock
1 bunch fresh basil
Kosher salt and pepper
Combine all ingredients in a 1-qt container and puree with a hand blender. Slowly lift the blender to the surface and agitate until a foam forms.
Place a half scallop on each spoon. Layer with 1/4 tsp citrus compote and then place another scallop on the compote. Layer another 1/4 tsp citrus compote, then top with Basil Foam and a micro basil leaf.
Using 1 gm of lecithin or agar-agar to make the foam will keep it stable and bubbly for a longer period of time. You can use cream as a base instead, but for off-premise events, lecithin works best. If you are using cream reduce the amount when using both agar-agar and or lecithin. Both products can be purchase through Chef rubber.com
Salmon, hamachi, or snapper can be used instead of scallops. Use horn melon or pomegranate with a touch of mint to create a different flavor profile.