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Bay Scallop Ceviche with Caviar Recipe

For the Ceviche:

  • 12 Bay Scallops
  • Olive oil
  • Salt and pepper

For the Spinach Puree:

  • 1 bag pre-washed spinach
  • 1 tablespoon Madras curry powder
  • 2 shallots sliced
  • Olive oil
  • Salt and pepper

For the Marinated Trout Roe:

  • 450 grams (1 pounds) trout roe
  • ½ deciliter (50 milliliters) yuzu
  • ½ deciliter (50 milliliters)soy sauce
  • 1½ deciliters (150 milliliters) mirin

For the Apple Celery Salad:

  • 1 Granny Smith Apple
  • 2 stalks celery
  • 25 milliliters apple cider vinegar
  • ½ deciliter (50 milliliters) olive oil
  • 1 tablespoon of chopped chives
  • 1 tablespoon chopped dill
  • Salt and pepper

Preparation For the Scallops:

  1. Shuck scallops from the shell and keep refrigerated until service
  2. Clean shells by boiling and then washing. Remove any debris left on shell. Dry and reserve the shells.
  3. For service toss the scallops in olive oil, salt and pepper to taste.

For Spinach Puree:

  1. Slice shallots and sauté with curry powder until soft with olive oil in a sauté pan.
  2. Add spinach and cook until wilted. Season with salt and pepper.
  3. Puree until smooth in the vita prep and cool in a hotel pan over ice immediately to keep the vibrant green color. Reserve until service.

For Apple and Celery Salad:

  1. Dice the apple into small macedoine. Keep apples in water with ascorbic acid until ready to use.
  2. Dice celery into small macedoine.
  3. Mix apple cider vinegar, olive oil, salt and pepper. Reserve in a squeeze bottle until service.
  4. Chop chives and dill.
  5. For service, mix diced apple and celery with the vinaigrette and toss in the herbs.

For Service:

  1. Optional: Serve on crushed ice or Mix Kosher salt with a little water to create a sandy texture and place 3 small mounds of mixture on a plate.
  2. Place clean scallop shell on top of each salt mound.
  3. Place a small amount of spinach puree in the shell.
  4. Place the scallop cerviche on top of the spinach puree and place a small amount of the apple and celery salad on top of the scallops. Top with the marinated salmon roe.