Had you spoken the word amuse-bouche to me a few years ago, I would have stared you straight in the face, raised an eyebrow and said, “Come again?”.
BUT, Chris and I were lucky enough to attend a fancy pants dinner a few years ago, not unlike the one in Chicago, and before our main course the server handed us a little bite of something unidentifiable on a spoon and pronounced, “Your amuse-bouche”.
My immediate thought was, “I definitely did not order this a-moose-boosh thing but I’ll take it!”
Turns out the one bite wonder on a spoon is courtesy of the chef and is actually quite common in fine dining establishments.
After discretely googling it underneath the table at the restaurant, we are now happily acquainted with the loveliness that is, an amuse-bouche.
Today I am sharing with you an amuse bouche creation of my own!
It was my first, and it won’t be my last.
These were so simple to make and so amuuusing…heh.
What made them even more amusing?
Chris caught, shucked and gutted fresh scallops to make them with! Totally hunter-gatherer style.
Impressive, I know.
This dish isn’t a real ceviche because we didn’t have time to soak the scallops in the citrus juices but the foundation of the dish is the same as I would make a ceviche.
The addition of mango really helped naturally sweeten it and cut the tang of the citrus just enough.
These one bite wonders were definitely worth a repeat!
Little Yellow Note: Yes, that is a potato in the middle of the plate. Don’t judge, the presentation was missing a little decor something and a potato was all we had.
Fresh Scallop Mango Ceviche
10 fresh scallops
1/4 cup red bell pepper, finely diced
2 tablespoons red onion, finely diced
1/4 cup mango, finely diced
1/4 cup cilantro, chopped
1/2 teaspoon jalapeño, minced
1 lime, juiced
1/2 lemon, juiced
1 clove garlic, minced or grated
2 teaspoons grated ginger
Salt and pepper, to taste
Add bell pepper, onion, mango, cilantro, jalapeño, garlic and ginger to the lemon and lime juice. Add salt and pepper to taste. Let sit for twenty minutes or more.
Heat oil in large skillet. Season scallops with salt and pepper. Add the scallops to the pan once the oil is hot (your should hear them sizzle!). Sear for a minute to a minute and a half on each side. They should have a golden crust and be slightly translucent in the middle.
Place scallop on a small spoon. Using a small slotted spoon, scoop out about a tablespoon of the ceviche mixture and place in the center of each scallop. Serve!
From the Little Yellow Kitchen,