The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Seafood Escabeche


For the poaching liquid:

1 garlic clove, crushed

1 cup red wine vinegar

3 star anise pods

1 teaspoon whole cloves

1 tablespoon white peppercorn

2 teaspoons kosher salt

2 cups fish stock

For the escabeche:

½ fennel bulb, cut into ½-inch-thick pieces

1 shallot, cut into ¼-inch-thick pieces

1 celery stalk, cut into ½-inch-thick pieces

1 octopus tentacle, sliced

8 scallops, sliced lengthwise into 4 slices


In a medium pot over medium-high heat, combine poaching liquid ingredients and heat until boiling. Strain liquid and pour over fennel, shallots, celery, octopus, and scallops. Let sit for 15 minutes and prepare an ice bath in a large bowl. Drain and shock vegetables and seafood in ice bath, then strain and reserve in refrigerator until ready to serve.
Print Recipe