Scallop Crudo with Chile & Orange

Maine Dayboat Scallops harvested fresh from the sea – inspired this crudo appetizer. I marinate them with chile and fresh orange juice. It’s a simple and elegant take on ceviche.

Recipe provided by

Ingredients

¼ pound Maine Dayboat scallopsShop

1 orange, peeled and cut into segments
1 small jalapeño chile, seeded finely diced
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro
Maine Sea Salt
20 Belgian endive leaves

Yield: 20 canapes

Directions

In a bowl, combine the scallops, orange segments and any juice, jalapeño, and olive oil, cilantro, and season to taste with salt. Toss to combine well. Let sit for about 10 minutes to allow the flavors to meld and the acid of the orange juice to

gently stiffen the scallops. Serve a couple of scallops with each orange segment in a Belgian endive leaf. If serving as a salad, thinly slice the endive and toss with the scallops before serving.