Scallop Tasting

Kim Canteenwalla

Society Café Encore - Las Vegas

This dramatic scallop trio showcases the versatility of the seafood’s delicate flavor. If the full dish seems too ambitious, pick one or two of the components to showcase.


Scallop Ceviche:
  • 6 scallops, thinly sliced
  • 1/4 cup lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine
  • 1 tablespoon chopped cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon minced shallots
  • 1 teaspoon minced jalapeño
  • 1 teaspoon pink peppercorns
  • 1/2 teaspoon minced garlic
  • Salt and pepper to taste
Poached Scallops:
  • 2 cups cream
  • 3 tablespoons grated provolone
  • 2 tablespoons grated Parmesan cheese, divided
  • Salt and pepper to taste
  • 2 tablespoons white wine
  • 4 scallops
  • 1 teaspoon chopped chives
Pickled Watermelon Rind:
  • 1/2 cup plus 2 tablespoons water
  • 2 tablespoons white wine vinegar
  • 1 tablespoon salt
  • 1 1/2 teaspoons sugar
  • 1/2 cup julienned watermelon rind
Seared Scallops:
  • 2 thin slices pancetta
  • 1 cup diced watermelon
  • 1/4 cup lime juice
  • 2 tablespoons chopped arugula, divided
  • 1 teaspoon lime zest, divided
  • Cooking oil as needed
  • 4 scallops
  • Salt and pepper to taste


To make the scallop ceviche, mix together the scallops, lemon juice, olive oil, white wine, cilantro, lime juice, shallots, jalapeño, pink peppercorns, and garlic. Season with salt and pepper. Let stand in the refrigerator for 30 minutes.

To make the poached scallops, bring the cream to a boil in a medium sauce pot and reduce by half, about 10 minutes, being careful not to scorch the cream. Turn down the heat to low and add the provolone and 1 tablespoon of the Parmesan. Season with salt and pepper. Whisk the mixture until smooth. Stir in the wine, then add the scallops. Poach the scallops until done, about 5 minutes. Transfer the scallops to a small shallow dish (like a ramekin) and coat with the cheese sauce. Set aside.

To make the pickled watermelon rind, combine the water, vinegar, salt, and sugar in a small pot and bring to a boil. Add the rinds and boil for 3 minutes. Remove from the heat and let cool.

To make the seared scallops, preheat the oven to 375ºF. Place the pancetta on a parchment-lined tray and bake for 10 to 12 minutes, or until golden brown. Let cool.

Mix together the watermelon, lime juice, 1 tablespoon arugula, and 1/2 teaspoon lime zest. Set aside.

Heat some oil in a small sauté pan. Season the scallops with salt and pepper. Place the scallops in the pan and sear on both sides, about 3 minutes each side.

To serve the ceviche, place 4 to 6 slices of marinated scallop on a plate. Garnish with cilantro and pink peppercorns from the marinade.

To serve the poached scallops, preheat the broiler. Top the reserved scallops with the remaining Parmesan and broil until golden brown, about 1 minute. Place on the serving plate and finish with chives.

To serve the seared scallop, place a scoop of watermelon salad on a plate. Top with a seared scallop. Garnish with the remaining arugula, lime zest, and some of the pickled watermelon rind. Finish with a few pieces of crumbled pancetta.


4 servings