Chef Barton Seaver, Hook, Washington, DC.
Yield: 4 servings.
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
1 bunch flat leaf parsley
1 cup mint leaves, picked
3 Tbsp. pure olive oil
to taste, salt
2 Granny Smith apples, peeled, cored, cut into eighths
1 cup water
1 Tbsp. butter
1 pinch esplenette chile
For mint oil: Blanch herbs in salted boiling water for 10 seconds. Remove to ice bath until well-cooled. Wring dry in towel. Place in high-speed blender with oil and salt. Blend until herbs are a fine puree. Pass through a fine mesh strainer with the back of a spoon and reserve. It should be a thick puree (the texture of pesto).
For apple puree: Heat butter until brown in a thick-bottom pan. Add apples and saute until lightly caramelized on one side. Add esplenette chile to butter and toast for 15 seconds. Add water and let simmer for 10 minutes until soft. Remove to food processor or blender. Puree until smooth. Chill.
For ceviche: Combine all ingredients and mix gently until olive oil and lemon juice cover scallops entirely. Let sit for 5 minutes.
To serve: Place a spoonful of apple puree in a small plate and draw out to form a line. Equally divide scallops in neat piles on top of the apple. Using a spoon, garnish plate with small dots of mint puree.
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