Author: chefalice

Plump sea scallops from cold waters off the coast of Maine are my hands-down top choice for shellfish crudo or ceviche. The savory orange marmalade, sunflower kernels, avocado, and vinaigrette bring out the flavor of the scallops and add depth to the dish. If you have some of the savory marmalade left over, it makes a great glaze for grilled salmon or roast pork. Check out the Kitchen Note on page 62 about ceviche and crudo and their preparation if you haven’t made them before.

This recipe was served at one of Keith’s CRUX dinners, a pop-up dinner on November 1, 2012, at a home in Lincoln Park, Chicago, where Keith Fuller and Brandon Baltzley cooked together for eleven guests.