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2 pounds fresh bay
or sea scallops, preferably with shells
Sea salt and freshly ground
black pepper
Juice of 3 oranges
Juice of 3 lemons
Juice of 3 limes
Zest of 1 orange, finely
grated
Zest of 1 lemon, finely
grated
Zest of 1 lime, finely
grated
2 teaspoons sugar
1/4 cup extra-virgin olive
oil
1 small ripe cantaloupe,
halved, seeded, peeled, and cut into small cubes
1/2 bunch fresh mint,
hand-torn, plus more for garnish
Kosher salt and freshly
ground black pepper
1 fresh red chili, cut in
paper-thin circles
Start by
assessing the scallops at the fish store. I usually
inspect every one just to make sure that they're all
in perfect shape, i.e. not torn, and fresh with a
sweet ocean smell. The next step is to remove the
side mussel that connects the scallop to its shell;
it's not hard to miss; just pull it off with your
fingers. Keep the shells to serve the Ceviche in.
Using a sharp knife, slice the scallops in half
lengthwise into discs; the thinner they are, the
faster they'll "cook". Put the scallops in a glass
bowl and season with a fair amount of salt and
pepper.
Put the citrus juices, zest, and sugar in a blender
and give it a whirl to combine. Add the olive oil
and blend again to emulsify. Pour the marinade over
the scallops; there should be enough juice to allow
the scallops to float freely. Cover and refrigerate
for 2 to 3 hours, until the scallops are opaque,
i.e. cooked from the acid in the fruit.
In a separate bowl, combine the cantaloupe, mint,
and chili; season with salt and pepper and toss
gently to combine.
To serve: Spoon the scallop Ceviche into the shells
with a little bit of the citrus juice, and top with
a spoonful of the cantaloupe salad. Garnish each
serving with some fresh mint.
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