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Monday, June 20, 2011 @ 7:22 PM
scallop ceviche

Whenever I go home to Connecticut, I can't seem to stop eating. I'm usually in town for a weekend or a couple days, so I like to make every meal count, hitting up all of my favorite eateries. This weekend was no exception. I spent Thursday by my sister's pool, basking in sunshine, savoring Ruth Reichl's Tender at the Bone and one of my favorite New England classics--the lobster roll.


On my way through Stew Leonard's, I couldn't help but pass up a sale on porterhouse steaks--$3.99/lb? C'mon! Who could resist?


Friday was food-filled as well. I went up to Boston for my dear friend Kim's birthday and gorged on burgers and cheesecake. As if that wasn't enough, on my way home from Beantown, I headed to my alma mater and hit up their Dairy Bar for some homemade ice cream. To round out the day, my sister and I happily feasted on a smorgasbord of seafood from our favorite seaside spot, Lenny & Joe's. We've been coming here every summer for longer than we can remember, so it holds a special place in our hearts. Amy changes up her choice each time [this time going for the lobster roll], but I always stick with the fried shrimp roll. It tastes incredibly fresh whether I get one in January or July. I love it for its consistently delicious sweet flavor and crunchy exterior. The rolls are slightly toasted and the cole slaw has just enough celery seeds. It would be my last meal if I were on death row. 

If I had to choose a last meal, this would be it.


We also split an order of steamers and spent a good ten minutes in silence as we each sent each clam for a dip in melted butter and then straight into our gaping mouths.

Open shell, pull clam, remove skin from neck, bathe in clam broth, douse in butter, place lovingly into mouth, savor. Repeat. Eating steamers is like a beautifully choreographed dance.


By the time I got back to PA on Sunday afternoon, I was hungry, but didn't want to eat something heavy since I had stuffed myself all weekend. [A step on the scale confirmed that a light meal would probably be a good choice]. Still hankering for the clean flavors of New England's coastline, I headed to the farmer's market in hopes of scoring some seafood to remind me of home. 


Lucky for me, I found huge beautiful sea scallops at the fishmonger and brought two home. They were literally the size of my fists! I picked up my copy of The Dean and Deluca Cookbook and scoured its index for something light and delicious to make. It wasn't long before I stumbled upon seviche. After loading up on fried foods and heavy carbs all weekend, the light, citrusy balance between tart and sweet was exactly what my overfed tummy was craving. I used the recipe as a guideline for what ingredients to use and then took things in my own direction. It's definitely something you can play with to suit your tastes.


Scallop ceviche for one
2 large sea scallops
Juice of 6 limes
1/3 cup grapefruit juice
2 cloves garlic, minced
1/4 of a small tomato, sliced
1/4 of a red onion, sliced
3 T chopped cilantro
olive oil to taste

1. Chop sea scallops into small, uniform pieces (mine were roughly a third to quarter-inch cubes). Remember, the acid from the citrus will "cook" the scallop, so if you make the pieces too big, you'll end up with raw centers and no one wants that!
2. In a medium bowl, juice limes and grapefruit.
3. Add scallops to citrus juice. Let sit for 10 minutes.
4. While scallops marinate, mince garlic gloves, chop cilantro, onion and tomato.
5. When the scallops have sat for 10 minutes, add garlic gloves. Let rest for another 5 minutes. 
6. Drain liquid. Add cilantro, onion and tomato to scallops. Toss to combine.
7. Enjoy immediately.

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I love new england seafood fests...well except for the caloric issues. Glad you had a good time!

By Blogger Beth @ Kitchen Minions, at June 24, 2011 at 11:32 AM  

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about me.

i'm kelly.
26 year old stressbaker.
about-to-graduate grad school.
new england transplant.
eating through philly & the burbs.
baking my way into the hearts of friends.
way more than cheesesteak

think Philly's only got cheesesteak? think again!