Ingredients:
Scallops
Lime
Orange
Red Onions
Jalapenos
Tomato
Cilantro
Vegetable Oil
Mushroom
Crudo
Sherry Vinegar
Truffle Oil
Chives
Lemon
Raw Parsnip
Brussel Sprout

Local Barnegat Sea Scallop Ceviche:
Squeeze orange and lime into a bowl. Add red onions, jalapenos, tomato, and scallops into the bowl. Cut up and add cilantro.

Scallop Crudo:                                                                                                                           Score and cook the mushrooms. Slice up the crudo and throw it into a pan. Cut little segments of a lemon onto a plate.

Pan-Seared Golden Corvina:
Add wild mushrooms to a pan and start to cook them. Cut up a shallot and add it to the pan with the wild mushrooms.

Salt and pepper both sides of the Corvina and put it in a pan. Cut up some chives and add it to the bowl with the mushrooms and shallot. Cook the fish so it starts to caramelize.

Take a bowl and add brussel sprout leaves (lightly cooked), squeeze lemons, raw parsnip, and some diced tomatoes. Season with salt and pepper to your liking.