SCALLOP CEVICHE WITH ROASTED RED PEPPER

This is an adapted recipe from Jean-Georges Vongerichten that was featured in the March 2002 issue of FOOD&WINE.  For the past decade, it has been another favorite at my dinner gatherings.  As was pictured in the original photo, I like to serve the scallops in Asian ceramic soup spoons set on a bed of ice with lemon moons to squeeze and drizzle on them, just like oysters are served.  Also, I learned that about 2-3 hours is the best amount of time to let the scallops marinate.  I tried letting them sit overnight once and it was too long.

1lb sea scallops

1/4 cup fresh lemon juice
3 tablespoons fresh grapefruit juice
3 tablespoons fresh orange juice
2 tablespoons canola oil
1 tablespoon almond oil
1 jalapeño, seeded and minced
Pink salt
White pepper
1/2 cup roasted red pepper, cut into 1/2-inch dice

Clean sea scallops, pat dry and cut into 3/4-inch dice.  In a medium bowl, toss the scallops with the citrus juices, canola oil, almond oil, and chili and season lightly with pink salt and pepper. Cover and refrigerate until the scallops are opaque.  They could be done in about an hour or up to 3 hours.

Add the diced roasted peppers to the scallops.  Season with pink salt and white pepper and stir.

Serve the scallops in large spoons set on a bed of ice. Or, just serve the scallops in their original bowl and provide spoons for each guest.