i did something like this not long ago. first, i'm not a big fan of smoked scallops ... scallops are so rich themselves that throwing smoke on it seems to me a little disgusting, or at least unappetizing. I make scallop ceviche this way: partially freeze the scallops, slice into thin rounds, arrange in single layer on platter, make dressing of acid/little bit of oil and herbs, etc., pour dressing over scallops, cover in saran and chill for an hour or so. right before serving, some coarse sea salt to give just the slightest crunch.
post #16 of 16
8/16/10 at 1:33pm
