Nantucket Bay Scallop

Nantucket Bay Scallop

Chef Barton Seaver, Hook, Washington, DC.

Yield: 4 servings.

Ceviche:

¾ lb. Nantucket Bay scallops

2 small Meyer lemons, cut into segments

to taste, Maldon salt

2 Tbsp. very fruity extra virgin olive oil

1 small shallot, finely diced

Mint Oil:

1 bunch flat leaf parsley

1 cup mint leaves,

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