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Home / Food and Wine Pairings / Scallop ceviche with fennel, tangerine, and tarragon

Scallop ceviche with fennel, tangerine, and tarragon

Chef, Lenny Redé
Wine Pairings:   Albariño

, 

Sauvignon Blanc

, 

Try our scallop ceviche with sparkling Albariño for an easy wine and appetizer pairing

 

A savvy match: Sparkling Albariño is a perfect wine pairing for this cold, flavor-packed scallop ceviche. The weight of the Albariño plays well with scallops, and the acidity of the wine is a nice match with the citrus juice. In addition, a Sauvignon Blanc’s refreshing acidity will provide a beautiful balance to this dish.

This ceviche is a perfect appetizer for a classy dinner party and serves as a great light lunch. If you’re going the Albariño route for your pairing and can get your hands on a sparkling bottle, you will blow your guests away. Scallop ceviche is already an elevated homemade dish, then paired with a bright, sparkling wine, and you’re off to the races. 

Ingredients

  • 12 sea scallops
  • 1 quart water
  • 1 bay leaf
  • 1 inch knob of ginger thinly sliced
  • ½ jalapeno pepper
  • 1 tablespoon salt 
  • 2 ounces lime juice or yuzu
  • 1 teaspoon Tabasco
  • 2 tangerines  
  • 1 large fennel bulb with fronds
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt
  • ¼ teaspoon Aleppo pepper (or pinch black pepper)
  • 2 sprigs fresh tarragon
  • ¼ red pepper, finely diced

Steps

1.

Combine bay leaf, ginger, jalapeño, and salt in a pot of water and bring to a boil.

2.

Prepare a bowl of ice and cold water.

3.

Working in small batches, add scallops one at a time to the water. Remove scallops almost immediately from the water and move to the ice bath. Repeat with the remaining scallops.

4.

Combine lime juice and Tabasco.

5.

Add scallops to juice mixture to marinate at least 30 minutes.

6.

Set aside one of the tangerines, peel, and separate into segments.

7.

To make the dressing, add the juice of one tangerine, lemon juice, olive oil, salt and pepper to a bowl and whisk to combine.

8.

Next, cut the fennel bulb into quarters lengthwise. Trim most of the core away from each section. Using a sharp knife or mandolin, thinly slice the fennel bulbs into delicate thin pieces. Finely dice some of the fennel fronds and set aside.

9.

Add the fennel to the dressing and toss.

10.

Using a sharp knife, remove the membrane from a quarter of a red pepper. Finely mince and set aside.

11.

Pull apart the leaves from the tarragon.

12.

To plate, place the fennel salad in the center of the plate. Place segments of tangerine and scallops around the plate. Drizzle with tangerine dressing and garnish with tarragon and red peppers.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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