May I Suggest Ceviche?

My dad gave me lots of advice. "Go play in the road!" was a classic (he was kidding). Then there was, "Never go to bed mad," and--my personal favorite--"Never complain, never explain." I can hear him cautioning me with these sage words right this very moment, because all I want to do is apologize for my long absence and tell you that yes, sadly, it's because I've been drinking the bride kool-aid and spending most of my free time trying on dresses, talking to vendors, and having the time of my life.

Oops, there I go again. Dad, I'll work on it.

Anyway, how is everybody doing? Here in DC we're sweltering. It was around 100 degrees yesterday and will be in the upper 90s all weekend. Factor in about a thousand percent humidity, bugs and big hair, and I'm primed for a meltdown. Fortunately, I can save myself--gustatorily, at least.

When the weather becomes unbearably hot, I almost always crave seafood. I like it grilled, or poached and mixed with crunchy vegetables, light vinaigrettes and lots of fresh herbs. This scallop ceviche includes all of those things. My betrothed (I've got to come up with a better name for him) suggested we make it the other evening and I was hooked after one bite. It's a variation of a Mario Batali recipe, so you know it's delicious. The crisp fennel and soft shellfish are texture contrast heaven; the lemony dressing brings everything together. It's sharp, bright and fantastically refreshing.

Incidentally, my dad loved scallops but hated "raw" fish. My advice to him? Don't think of it as raw. Think of it as marinated. Please give it a try. And the same goes for all of you. No heat wave required.

Scallop Ceviche with Fennel
Serves 2

4 large scallops
1 lemon
1 small fennel bulb
2 tablespoons good quality olive oil
1 tablespoon chopped Italian flat-leaf parsley
salt
pepper

Slice each scallop horizontally into three or four coin-shaped pieces, depending on how big your scallops are. Finely shave fennel using a mandoline or very sharp knife and reserve fronds. Mix olive oil and juice of one lemon in medium-size bowl with parsley. Season to taste with salt and pepper. Add scallops and fennel and toss to coat. Let stand about 10 minutes. Taste and adjust seasoning if necessary. Serve garnished with fennel fronds.