Ingredients:
2 U-10 Day boat Sea Scallops
Shallots
Chives
Kosher Salt
Black Pepper
Blueberries
Red Wine Vinegar
Mint
Ginger
Soy Lecithin
Method:
First thing you want to do is rough chop one pound of ginger. Put the ginger in a pot and cover with cold water. Put the water and ginger on the stove to simmer. Simmer for 45 minutes, strain and cool. Then small dice the scallops and put them in the refrigerator. After that, slice your chives and brunoise the shallots. Then in a Vitamix mixer puree your blueberries with just enough water to cover and put the puree through a chinois.
Then in a small bowl mix the scallops, shallots, chives, blueberry puree, salt and pepper. Add a splash of red wine vinegar to the scallops. Then add mint chiffonade and plate in a small bowl.
Then add the lecithin to the ginger water and use a hand held Immersion Blender to froth. Apply the ginger froth to the top of the ceviche and serve