Monday night foodie experiment: fresh Nova Scotia scallops, two ways. Same ingredients, but two slightly different preparations.

The first? A crudo. Very close to eating them raw. A simple, fresh, citrus sauce is prepared, to hit the bowl first. Freshly squeezed and zested lemon and lime, orange juice, Liquid Gold jalapeño white balsamic vinegar, dash of soy sauce, olive oil, freshly grated ginger, and a teeny, fresh hot chile from Riverview Herbs, sliced razor thin. Those babies are HOT. Whisk everything well. Pour.

After slicing the scallop very thin, place on top of the sauce. I also added fresh chives from the back deck, and a few flakes of sea salt. Enjoy outside in the sun and fresh air.

Second preparation: scallop ceviche. Slice more fresh, raw scallops, and place in a bowl with the rest of the citrus sauce, enough to cover. Add freshly chopped chives. Seal with plastic wrap and place in the fridge for at least 30 minutes.

Remove from the fridge, and the acidity of the fresh citrus sauce has done it’s work. The scallops should now have a brighter white colour, having been cooked by acids.

Mine were sealed for a couple hours – the freshness of the flavours had penetrated the scallops’ flesh, acting also like a marinade. The texture was divine, so delicate, smooth and soft like butter. The kick of the chile and ginger was wonderful.

My favourite? The ceviche.