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Ceviche Scallops with fresh cranberries

  • Preparation:
    20 minutes
  • Servings:
    4
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Marie-Fleur St-Pierre
Marie-Fleur St-Pierre Chef & co-owner of Meson restaurant and chef at tapeo

Ingredients

Fresh cranberry syrup

  • 4 Tbsp. (60 ml) sugar
  • 2 Tbsp. (30 ml) lemon juice
  • 1 cup (250 ml fresh whole cranberries

Ceviche

  • 8 thawed U-10 scallops, sponged and sliced thinly
  • 1 chopped French shallot
  • 1/4 cup (60 ml) olive oil
  • 1 Tbsp. (15 ml) lime juice
  • Zest of 1 lime
  • 1/2 ounce (15 ml) vodka
  • Salt and pepper to taste
  • 16 cranberries with syrup
  • 1 Tbsp. (15 ml) cranberry syrup
  • 1 Honey Crisp apple cut in julienne strips
  • 1/4 cup (60 ml) watercress sprouts

Preparation

Cranberry syrup

  1. In large skillet, melt sugar with lemon juice, add cranberries and bring to a boil.
  2. Reduce heat and continue cooking for 5 minutes over low heat.
  3. Remove from heat and allow to cool.

Ceviche

  1. In a large bowl mix scallops, shallot, olive oil, lime juice, zest, vodka, salt and pepper.
  2. Arrange flat on 4 plates, garnish with cranberries and a little cranberry syrup and top with apple julienne and watercress sprouts.
  3. Serve very fresh.