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Dovetail's Warm Scallop Ceviche

scallops.jpgBy Chef-Owner John Fraser


  • 4 scallops
  • 1/2 large fennel 
  • 1 jalapenos split in half and de-seeded
  • 1/2 cup of quinoa 
  • 1 lemon
  • 1 tb honey
  • 10 bing cherries pitted and cut in halves
  • 1/2 c of cilantro leaves picked of large stem
  • 1/2 c of spinach(stems picked)  cut thin

Cut fennel into 1 inch pieces and simmer with 2 cup of water, the juice of 1 lemon, 1
tbsp of honey, & a pinch of salt until soft, then let cool.  Drain off the excess water, toss the fennel with evo and puree.  Blanch the jalapeno in boiling water for a minute then cool and cut into small dice.  Meanwhile, cook the quinoa with a little salt in boiling water for 25 minutes, then drain & toss with olive oil.  Let cool on a cookie sheet.  Mix the fennel ceviche marination together and set aside in a warm place, since it should be a warm vinaigrette (about 140 degrees.)  Meanwhile, cook the scallops one side in a hot pan until caramelized.  Remove from pan, slice thin & place in the warm vinaigrette for 5 minutes.  While the scallops are marinating, mix the quinoa with the cilantro, spinach, and jalapeno.
Place the scallops and quinoa salad on the plate and top with the fennel and cherries.  (Garnish with fennel fronds or cherry blossoms if they are in season.)  

Address: 103 West 77th Street, nr. Columbus Ave.
Phone: (212)362-3800

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