Bertolli

Charleston Seafood Recipe List

Poogans Porch

72 Queen Street, Charleston, SC 29402
843-577-2337

Leek-Wrapped Scallop Ceviche

4 Servings

Ingredients

16 ea. Large Sea Scallops
2 Leeks
2 Spaghetti Squash
2 C Orange Juice
2 T Lemon Juice
2 T Pineapple Juice
1/2 C White Wine
1 T Chopped Garlic
1/2 C Saga Blue Cheese
2 T Brown Sugar
1/2 C Melted Butter
1 C Sour Cream
1/2 C Heavy Whipping Cream
2 t Wine Vinegar
Salt & Pepper

Method

  • Cream fraiche - Make one day in advance.
  • In bowl, whip together sour cream, Saga blue cheese, heavy cream and wine vinegar.
  • Ceviche - Make one day in advance.
  • Combine scallops, orange juice, lemon juice, pineapple juice, wine and garlic.
  • Steam spaghetti squash for 12 minutes.
  • Slice open, lengthwise.
  • Hold with towel and scoop out insides with fork.
  • Toss with brown sugar & butter.
  • Slice leeks 1 inch wide and 4 inches long; wrap scallops individually and grill (just to add markings).
  • Dust with salt and pepper.
  • Tower spaghetti squash in center of plate.
  • Place 4 grilled scallops on top and around squash.
  • Ladle cream fraiche over each scallop.
  • Slice leeks thin and deep-fry and place on top.

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