Scallop and Squash Ceviche
With this appetizer, we want to highlight one of the most beautiful products of Quebec; scallops from the Magdalen Islands. Combined with sweet yellow corn, it is hard to imagine a better duo!
This year, we decided to team up with La Table Ronde, a collective that brings together Quebec gastronomy players, to buy all of the scallops from here! Here is the recipe for this scallop and pattypan squash ceviche.
2 scallops from the Magdalen Islands (U10)
2 squashes
1 lime
Caramelized corn oil:
Twelve corn (200 ml of caramelized corn)
200 ml grape seed oil
Sauce:
1 red onion
2 blanched corn kernels
1l buttermilk
200 ml of caramelized corn oil
1 bunch of coriander stems
1 lime (juice)
salt to taste
white vinegar to taste
METHODOLOGY
Slice the scallops into five.
Thinly slice the squash using a mandolin.
Pick twelve corns.
Bake the corn kernels on a baking sheet for 12 hours at 150 degrees Celsius or 300 Fahrenheit.
In a food processor, combine the 200 ml of oil and 200 ml of caramelized corn for 10 minutes at the highest speed.
Strain through cheesecloth to separate oil from sediment. Sediment can be used for future preparation (dressing, garnish, sauce).
Mix onion, corn, buttermilk, cilantro, lime juice, salt, vinegar to create a liquid sauce. Then add corn oil to pearl the sauce.
DRESSAGE
Place the scallop and squash slices on a large plate.
Zest a lime over the carpaccio.
Pour the sauce and add coriander leaves.
Serve with crackers
Drink with a Rias Baixas or a Chablis and enjoy on a terrace.
