Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'

• 1/2 cup blood orange juice
• 1 tablespoon lime juice
• 1 tablespoon lemon juice
• 2 tablespoons red verjus (we recommend 8 Brix)
• 1 tablespoon olive oil
• 1 splash of Tabasco sauce
• Salt and freshly ground white pepper
•  
• 1/4 cup orange juice
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 2 tablespoons white verjus (we recommend 8 Brix)
• 1/4 teaspoon sugar
• Salt
• 20 fresh bay scallops, muscle removed
•  
• Good-quality olive oil (we recommend Armando Manni Per Mio Figlio)
• Salt and freshly ground white pepper
• 1 blood orange, cut into supremes
• 2 red radishes, cut into brunoise
• 1 tablespoon brunoised celery
• Freshly grated zest of 1 lime
• 1 tablespoon nori sheet, cut into 1/4 inch squares
• 2 red radishes, thinly sliced
• 2 tablespoons
• 1/4 cup small opal basil leaves
• 1/4 cup yellow celery leaves
• 12 dill leaves

1. In a small bowl, whisk all the ingredients together; season with salt and pepper and reserve, chilled.
2. In a medium bowl, whisk the orange juice, lemon juice, lime juice, white verjus, sugar, and teaspoon salt until the sugar and salt are dissolved; cover and reserve, chilled. Rinse the scallops in cold water and pat dry.
3. Add the scallops to the juice 45 minutes before you are ready to serve and toss to coat.
4. Strain the juice from the scallops, then adjust the seasoning with the olive oil, salt, and
5. pepper.
6. For each serving, arrange 5 scallops and 4 blood orange supremes into a circle in a chilled bowl. Add a sprinkling of brunoised radish and celery, lime zest, nori sheet, a few radish slices, and a few slices of Buddha's hand citron confit. Garnish the top with 3 opal basil, celery leaves, and dill leaves. At the table, pour in blood orange sauce to reach halfway up the scallops and drizzle a few drops of chive oil and olive oil on top.

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Taken from www.seriouseats.com/recipes/2014/02/nantucket-scallop-ceviche-blood-orange-sauce.html (may not work)