Sea Scallop Ceviche

Chef Stephen Pyles from the new Flora Street Cafe in the Dallas Arts District takes ceviche to the text level. He mixes it up with scallops and coconut gelee.

Sea Scallops with Pineapple and Coconut Gelee

6 large sea scallops (about 12 ounces), sliced thinly
2 tablespoons key lime juice
 salt to taste
1/4 cup pineapple juice, reduced to 1 tablespoon        
1 tablespoon chopped chive
coconut gelee (recipe follows)

Place the scallops in a glass or stainless steel bowl and add the lime juice and salt. Stir in the reduced pineapple juice and marinate for 3 minutes. Spoon scallops into serving bowls and garnish with the chives and the coconut gelee.

Coconut Gelee

1 13 1/2 ounce can unsweetened coconut milk
1/4 cup mint leaves
1/4 cup cilantro leaves
1/4 cup basil leaves
2 1/2 teaspoons plain powdered gelatin
dash of salt

Combine the coconut milk with the herbs and let rest, covered in the refrigerator overnight.

The next morning, pour 3 tablespoons of cool water into a bowl; sprinkle the gelatin evenly over top. Let rest for 5 minutes to allow the gelatin to absorb the water. Strain the coconut milk through a fine mesh sieve, discarding the herbs.

Bring 1/3 cup of the coconut milk to a simmer in a small pot. Remove from heat and allow to cool for a few seconds, then stir in the gelatin. Combine with the remaining coconut milk and season with a pinch of salt. Pour into a pie pan or a small, shallow dish.

Place in refrigerator, uncovered, for three hours or until fully set. Using a paring knife, slice coconut gelee into ½″ cubes.  Remove the cubes with a small offset spatula.

Keep chilled until ready to serve.