Ingredients
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
Directions
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.
