The Column of Life

Isthmian-Style Scallop Ceviche Ivy Stark Dos Caminos 4 to 6 servings Ingredients: 1 pound sea scallops 1 cup lime juice, plus juice of 1 lime 2 tablespoons flavorless oil, such as canola or grapeseed Juice of 1 orange Juice of 1 grapefruit 2 habanero chiles, seeded and thinly sliced 1 tablespoon thinly sliced scallions 1 tablespoon chopped cilantro leaf 1 1/2 teaspoons grated fresh ginger 1 1/2 teaspoons Maggi seasoning sauce 1 teaspoon rice vinegar Salt to taste Method: Slice scallops crosswise into 1/8-inch thick slices. Place scallop slices in glass or porcelain dish and pour 1 cup lime juice over them. Refrigerate 30 minutes. (Don't marinate too long—the scallops will toughen.) Drain the scallops and and toss with oil, juice of 1 lime, orange juice, grapefruit juice, habanero chiles, scallions, cilantro, ginger, Maggi sauce, and vinegar. Season with salt to taste.

Pan-Seared Scallops with Spring Pea–Grana Padano Purée Piero Premoli of Pricci in Atlanta 3 tablespoons extra virgin olive oil, divided, plus more for searing scallops and garnish 1 cup sliced shallots 4 cups peas 1/2 cup freshly grated Grana Padano or Parmesan 1/4 cup chopped Italian parsley 1 teaspoon minced garlic 2 teaspoons sherry vinegar Sea salt to taste 1 1/2 pounds scallops 1 tablespoon chopped marjoram White pepper to taste 1 tablespoon aged balsamic vinegar, plus more for garnish 1. Heat 1 tablespoon of olive oil in a large pot. Add the shallots and sauté for 3 minutes, until soft and translucent. 2. Add the peas and cover with water. Bring to a boil and let the peas cook for 5 minutes, until soft. Drain the peas and transfer to a food processor. 3. Add the grated cheese, parsley, and garlic and pulse until it forms a coarse purée. 4. While running the food processor, add the remaining olive oil and the sherry vinegar. Purée until smooth. Season to taste with salt. 5. Pat th...

Bay Scallop Ceviche with Watermelon and Black Sesame [from Joe McAtee of Honey Doylestown, PA] Juice from 3 oranges Juice from 3 lemons Juice from 3 limes Zest from 1 orange Zest from 1 lemon Zest from 1 lime 3 cups chopped sea scallops 1 shallot, peeled and roughly chopped 1 jalapeño, seeded and roughly chopped One 1-inch piece ginger, peeled and roughly chopped One 2-inch piece lemongrass, roughly chopped 1 clove garlic, roughly chopped 1/4 cup rice vinegar 1 tablespoon honey 3/4 cup vegetable oil Sriracha to taste (optional) Salt to taste 3 cups chopped watermelon 2 tablespoons toasted black sesame seeds 1. In a large non-reactive bowl or container, combine the citrus juices and zests. Add the scallops and mix thoroughly. Place in refrigerator to chill for 45 minutes to 1 hour. 2. Meanwhile, make a vinaigrette: combine the shallots, jalapeño, ginger, lemongrass, garlic, rice vinegar, and honey in a food processor or blender and process until smooth. 3. With the motor running, add th...