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Chef David Werly's Scallop Ceviche Recipe


David Werly

Elegant, composed and enticing, this roulade might seem intimidating and difficult to create, but just watch this step-by-step slideshow to learn how to make this scallop dish at home. 


For the orange reduction:

  • 50 milliliters orange juice
  • 50 milliliters blood orange juice
  • 10 milliliters grenadine

For the red pepper coulis:

  • 20 grams red bell peppers
  • 10 grams Red Fresno Chile
  • 20 grams tomato
  • 20 grams red onion
  • 1 tablespoon sherry vinegar

For the scallops:

  • 2 Maine scallops (U-8)
  • 2 Kaffir lime leaves
  • 5 milliliters lime juice
  • 5 milliliters Mandarin oil
  • 10 grams cilantro, chopped
  • 1 avocado
  • 10 grams salmon roe
  • 2 grams hominy, crushed
  • 1 sprig of chervil
  • 1 micro violas (flower)
  • Salt, preferably black sea salt


For the orange reduction:

In a pan, over medium-low heat, combine the orange juice with the blood orange juice and grenadine and reduce until slightly thickened, or to desired consistency.

For the red pepper coulis:

In a pan over low heat, cook the peppers, tomatoes and red onions in olive oil until softened and onions are translucent.  Deglaze the pan with sherry vinegar, then blend all of the ingredients, and strain it through a chinoise.

For the scallops:

Evenly dice the Scallops and marinate with the orange reduction and red pepper coulis mixture, lime juice, kaffir lime leaves, Mandarin oil and chopped cilantro. Marinate for about 1 hour.

Slice the avocado evenly and fan it out and place the marinated scallop mixture in the center to make a roulade.

Garnish the roulade with salmon roe, crushed hominy, micro violas, black sea salt and sprigs of chervil.


For plating assistance, click here for a step-by-step slideshow on how to roll Chef Werly's Scallop Ceviche.