Blood Orange-Scallop Seviche
Chef E. Michael Reidt garnishes this citrusy, summery seviche with popcorn, a nod to Peruvian and Ecuadorian cuisine. "When you go to a bar in Peru, you're given a big bowl of seviche and a bowl of popcorn with your beer," he says. "This puts them both together on one plate."
Slideshow: More Scallop Recipes