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 ...
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