France & Maman (Francoise)

      Allo Maman,      What's Cooking

 A mother-daughter cooking duo from Paris to Brooklyn. Maman & France live 3,626 miles apart but connect everyday over yummy & mostly French recipes. Bon appetit!

LIME & LICORICE SCALLOP CEVICHE (by Maman)

LIME & LICORICE SCALLOP CEVICHE (by Maman)

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Maman overcooks scallops, every time, so she gave up and mastered loads of different ways to make scallop ceviches where cooking is unnecessary. This is a super simple yet very flavorful recipe. Bon appetit!


Serves 4  l  Difficulty: very easy  l  Prep time: 20minl  Total time: 20min


INGREDIENTS 

2.5 cups of sushi-grade scallops 

1 lime, juiced

1 lemon, juiced

Ground ginger

Ground licorice 

Salt, pepper 

STEPS

1. Dry off the scallops on paper towel.

2. Slice each scallop into three (or four) thinner pieces depending on their thickness.

3. Place in the shape of a flower across the four plates.

4. Zest the lime and lemon and sprinkle it on top of the scallops across plates.

5. Generously sprinkle salt, pepper, ground ginger and licorice.

6. Drizzle olive oil over each plate.

7. Store in fridge with saran wrap over each plate. Take out of the fridge 10min before serving.

 
 
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TAHITIAN CEVICHE (by Maman)

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