Scallop & Oyster Seviche, adapted from the Café Boulud Cookbook by Daniel Boulud and Dorie Greenspan
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Scallop & Oyster Seviche

Daniel Boulud and Dorie Greenspan, Café Boulud Cookbook - February 12th, 2014

Adapted from the Café Boulud Cookbook by Daniel Boulud and Dorie Greenspan.

Makes 4 servings

  • 1 Tbsp. lime juice
  • 1 lime, zested with 8 suprêmes diced and reserved
  • 2 tsps. fresh horseradish, finely grated
  • 3 drops Tabasco pepper sauce
  • 4 1 1/2 to 2 oz. jumbo diver scallops, cut crosswise into 5 or 6 slices
  • fleur de sel
  • 16 Blue Point or other medium briny oysters, shucked and liquor reserved
  • leaves from 1 celery stalk from the center of the bunch, finely sliced
  • 1 to 2 small pink radishes, scrubbed, trimmed, and thinly sliced
  • 1 Tbsp. chives, finely chopped
  • 2 oz. (or more, if you want) sevruga or osetra
  • white pepper, freshly ground
  • slices of buttered pumpernickel, for serving
  1. Whisk lime juice, zest, horseradish, and Tabasco together in small bowl; add scallops; turn gently in lime mixture; reserve in refrigerator.

  2. Once opaque, divide scallops among chilled serving bowls, arranging slices in an overlapping circle; season with fleur de sel; arrange 4 oysters over each portion of scallops; top with equal amount of celery leaves, radish slices, diced lime, and chives; finish with small quenelle of caviar.

  3. To serve, carefully pour a little oyster liquor into each bowl; season with pepper; serve immediately with slices of buttered pumpernickel.