Bay Scallop Ceviche with Spiced Pumpkin Seeds and Asian Pear
Stubborn Seed, Miami Beach, FL
Spicy togarashi seasoning, punchy yuzu juice, and citron vinegar give this simple scallop ceviche a strong Asian focus.
- 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
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.