- Generous 1 pound bay scallops
- 1/2 cup lime juice
- 2 tablespoons yuzu juice
- 2 tablespoons citron vinegar or another citrus-flavored vinegar
- 1/4 cup untoasted pumpkin seeds
- 2 tablespoons melted butter
- 1 tablespoon togarashi
- 1 teaspoon salt
- 1/2 cup diced Asian pears
- 1/4 cup extra virgin olive oil
- 1/4 cup chopped cilantro
- 2 tablespoons toasted sesame seeds
This recipe contains: Shellfish
Recipe notes: You can find togarashi, yuzu juice, and citron vinegar in Asian supermarkets.
Bay Scallop Ceviche with Spiced Pumpkin Seeds and Asian Pear
3030 Ocean at the Harbor Beach Marriott, Fort Lauderdale, FL
Spicy togarashi seasoning, punchy yuzu juice, and citron vinegar give this simple scallop ceviche a strong Asian focus.
Yield: 6 servings
Put the scallops in a large bowl and pour the lime juice, yuzu juice, and citron vinegar over them. Cover and refrigerate for 2 hours.
Preheat the oven to 350ºF. Evenly spread the pumpkin seeds on a flat sheet tray and bake for 3 minutes. Transfer to a small mixing bowl. Add the butter, togarashi, and salt. Toss together. Spread out the pumpkin seeds on the sheet tray again and return to the oven. Toast for another 3 to 5 minutes, or until golden brown.
Add the Asian pears, olive oil, cilantro, and sesame seeds to the scallops. Divide the scallops among 6 small bowls. Scatter the pumpkin seeds on top.
- Central/South American
- Eastern European
- Middle Eastern
- Southern/Soul Food
- Contest Winner
- Cookbook Author
- James Beard
- JBF Award Winner
- JBF Event Chef
- JBF Member
- JBF Partner
- JBF Staff
- Cocktail Party
- Dinner Party
- Mother's/Father's Day
- New Year's Eve
- Valentine's Day
- First Course
- Hors d'Oeuvre
- Main Course
- Main Course, Vegetarian
Navigating for Recipes
Use this tool to explore our collection of recipes by performing a search, choosing some filters or both.
Navigate through the filters and select as many as you like from each category. Click Search when you're ready.