Chef Barton Seaver, Hook, Washington, DC. Yield: 4 servings. Ceviche: ¾ lb. Nantucket Bay scallops 2 small Meyer lemons, cut into segments to taste, Maldon salt 2 Tbsp. very fruity extra virgin olive oil 1 small shallot, finely diced Mint Oil: 1 bunch flat leaf parsley 1 cup mint leaves, picked 3 Tbsp. pure olive oil to taste, salt Apple Puree: 2 Granny Smith apples, peeled, cored, cut into eighths 1 cup water 1 Tbsp. butter 1 pinch esplenette chile For mint oil: Blanch ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.