Thursday, October 1st, was the beginning of recreational scallops season here in Nantucket. My reward for squeezing into 9-year-old waders (that leak) and using a pushrake that is in bad need of new netting, was a bushel of Nantucket Bay Scallops. If I made a list of reasons why it is worth living on this little elbow-shaped streak of sand, the sound of a rake full of spitting scallops, and the taste of them freshly, and quickly, sauteed in just a bit of garlic and olive oil would both make the top ten.

After cooking them Thursday and Friday as above, today I tried to do something a little different. Inspired by a wonderful meal last night at Corazon del Mar, I made a Thai-style Scallop Ceviche.

A ceviche is a Peruvian creation, but I decided to use classic Thai flavors like fish sauce, cilantro, and chili. I started with the juice of 5-6 limes and 2 lemons, just enough to cover about 12 oz of scallops in a small bowl. Stirring them around a little to make sure they were all coated. This then sat for an hour, covered, the acid of the citrus doing all the cooking that is necessary.

When the hour was just about up, I made the dressing. Started with the juice of 2 more limes and a lemon, I then added a dash of sugar and some Thai fish sauce, tasting it until the mixture was no longer too acidic. I probably added about 2 tblsp of the fish sauce, but I would imagine that what I consider too acidic might differ for you, so add it and taste it frequently until it tastes just right (it’s all about the umami). A little sea salt might also soften the acid. I took two Thai chilis and finely chopped them after removing the seeds; one English cucumber (the long skinny ones that are usually individually wrapped) and two shallots thinly sliced on the mandoline; and a small amount of rough-chopped cilantro.

Add the chilis and the shallots to the lime dressing. Stir well. It’s a nice touch, and only a little added heat, to add a whole chili (per serving) as well. Drain the scallops and discard the original citrus juice and add them and the cucumber slices to the dressing. Garnish with a little more cilantro.

I’m telling you, the Raynors have nothing on this! Wow.

Try it.