Mat's Angry Scallop Ceviche

Mat writes:

"....one of my favorite ways to have fresh Scallops... Scallop Ceviche!  This is a recipe that I have been working on for the past five years and every year or so I add something different.  Last year, with the help of some good friends, scallopers and chefs alike, I think we nailed this one!

This recipe will serve 8 people at 2 ounces per person (or two really hungry people)

16 ounces fresh Bay Scallops (cleaned, rinsed)
2 teaspoons fresh Chives, minced
2 teaspoons fresh Cilantro, minced
1 Habanero Pepper, seeded and minced
1/2 Red Onion, minced
Juice of 5 limes ( if you like key limes, use 10 as they are smaller)
Juice of 5 Myer Lemons
Juice of 1 Orange (or Tangerine)
1 teaspoon Kosher Salt
1/2 teaspoon fresh cracked Black Pepper

In a large glass bowl, combine all ingredients, and place in the back of your fridge, uncovered for 2-3 hours. This will allow the flavors to come out, and also allow the scallops to "cook" or "cure" in the citrus bath you gave them.

There are two ways I like to serve this dish.

1. If you catch your own Scallops, and you're serving 8 people, save and clean 8 scallop shells. Ladle 2 ounces of ceviche into each shell and garnish with a sprig or two of cilantro. This is ideal for back yard bbqs, or game day with the guys (casual).

2. Ladle 2 ounces of the ceviche into a clean/clear martini glass. I like to use 4 inch or 5 inch tooth pick frills to garnish by putting one or two scallops onto the tooth pick and placing it over the martini glass. It will look like a edible cocktail. This is a good one for private dinner parties and date night with the ladies.

Chef/Fisherman Notes:

Although freshly caught Bay Scallops are a thousand times better then previously frozen (store bought) scallops, I understand that not everyone wants to catch their dinner and/or has the luxury or time of doing so. No matter how you come about your scallops there are two things you must do before consuming them.

1. All "REAL" Scallops have what's called a "Boot" attached to them. This boot is the same color as the scallop but is more like cartilage. It connects the scallop to it's shell. When you're buying scallops, if they don't have a "boot", don't buy them, period! Having said that, you must remove the boot off every scallop, by gently pulling it away from the scallop... you will thank yourself later! Also avoid buying scallops that are dis-colored, have an odor



 and/or feel and look slimy
  
 .

2. After your scallops are boot free, place them in a fine mesh strainer, and give them a good thorough rinse under cold running water. leave them in the strainer, in your sink to drain, while you prep the rest of your ingredients for this dish.

Some people are put off by ceviche, because they think they are going to eat raw scallops and/or seafood... but that's not true at all.

I don't really have a name for this one... my wife calls it "Angry Scallop Ceviche"... because the scallops are angry that I caught them, and because I use habaneros.

Let me know what you think.