Photo by Andrew Cebulka

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Serves 6 to 8

    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.

  • Recipe by Nico Romo of NICO in Mount Pleasant, South Carolina

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