It seems like it has been a long time coming, and then finally, our first CSA share. And what a bountiful selection it turned out to be.
I took an early trip to Prospect Park to supplement what I knew we wouldn’t be receiving in order to push along a theme I had been working on: Strawberry Radish Scallop Ceviche.
This dish pushed my efforts to the next level; the results, along with the wine pairing, turned out to be extraordinary.
There is sweetness in the peas and the scallops, spice in the radishes, garlic scapes and jalapenos, crunch in the lettuce, peas and radishes, fruitiness in the strawberries and the limes. Like our first CSA share – lots of things going on. – by Jason Adams
Recipe after the jump.
- 1 lb. sea or bay scallops
- 1 jalapeno pepper, cored and seeded
- 1 garlic scape, tender part only – discard the tough woody end
- Juice from about six limes
- 2 tablespoons fresh cilantro leaves
- 4 or 5 radishes, cleaned and cut into small wedges
- 1/3 pound peas in their pods, shelled
- One head butter lettuce, washed and separated into leaves
- ¼ cup olive oil
- 1/3 pint strawberries, hulled and quartered
- Course salt
Assembling the scallops:
- Quarter the sea scallops (leave the bay scallops whole) and place in a small glass or stainless steel bowl.
- Slice the garlic scape and the jalapeno pepper into thin slices and add to the scallops.
- Add the lime juice, stir to combine and place in the refrigerator. The scallops should be submerged in the lime juice, if not you will have to periodically stir the mixture.
- Depending on your taste for sushi, the scallops need from as little as twenty minutes to several hours to “cook” in the lime juice. I tend to err on the raw side. YMMV. (While the ceviche was “cooking,” I found a great use for those beet tops – we’ll save that for the next post.)
Assembling the salad:
- Remove the scallop mixture form the refrigerator, add the cilantro leaves, radish wedges and stir to combine.
- Add about two tablespoons of the olive oil and salt to taste.
- Stir to combine, taste and correct the seasoning as required.
- Arrange one quarter of the lettuce leaves on a salad plate; scatter one quarter of the peas on top.
- Drizzle the lettuce and peas with a little olive oil and salt.
- Place one quarter of the scallop mixture on top of the lettuce and peas.
- Arrange one quarter of the strawberries on top of the scallops. Drizzle with a little more olive oil and a bit more of the course salt.
This dish paired fantastically with a naturally fermented Prosecco – Casa Coste Piane NV Prosecco di Valdobbiadene Frizzante Sur Lie. This is unlike your garden variety prosecco in that the fermentation occurs naturally in the bottle without any additional yeast and or sugar (dosage). It is bone dry and its lemony quality paired perfectly with the limy ceviche. It made for a sublime Saturday afternoon lunch.