recipe 
yields
Serves 6 to 8
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
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
For the poaching liquid:
For the escabeche:
steps
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.
Date Published: 05.15.18
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- Recipe by Nico Romo of NICO in Mount Pleasant, South Carolina
