I’m going to admit, straight off the bat. I used previously frozen scallops. There. I said it. And you know what? It was fine and I wouldn’t have been able to tell the difference.
I wasn’t sure about this recipe, but it didn’t sound awful, so I decided it would be a fancy first course during our little family super bowl party. Afterward, we had homemade pulled pork sandwiches, chips with salsa con queso, and chocolate ice cream cones. My little girl was in heaven: tv plus all that good food? Best Sunday Ever.
I may have slightly irritated the guy behind the seafood counter at my local store because he had to break his work flow twice to talk to me. It’s not a thing, but he had a look on his face when I returned to get some of the previously frozen petite sea scallops I’d poo-poo’d not 3 minutes earlier. I wasn’t sure how many to get as they are very small, so I purchased just shy of 1/2 lb, which worked perfectly for a full recipe of the ceviche.
I marinated the scallops for 3 hours in the mango nectar, prepared the shallots with vinegar, and spent awhile tearing tarragon leaves. Even with all that, it was very quick to put together and, really, a refreshing and elegant little plate. In fact, we’re having some friends over this weekend and I decided I’d make it as part of the hors d’oeuvres we’ll have since it’s so different from what we all usually eat and it’ll be lovely with some sparkling.
This dish really epitomized why I enjoy being involved with FFWD: I wouldn’t have made it on my own/it’s different from my usual fare, and I ended up really enjoying it. Expanding horizons and all that. Happy Friday!