With this scallop crudo recipe I wanted to combine the three key elements to any amazing recipe. Salt, acid and heat. I received a seafood order from Seatopia which included a delicious selection of fish for the perfect sashimi night. These Peruvian baby scallops came in their beautiful shells so I thought this would be the perfect vessel for a crudo. The dressing for this crudo dish was a blend of coconut milk, honey, lime, coconut aminos, fish sauce, cilantro, chili oil and garlic.
I believe that every perfect recipe has salt, acid and heat but also has sweetness. This is why I added some honey to the dress. There is no flavor like sweet and salty. This marinade paired perfectly with the fattiness from the scallops. Crudos give you the freedom to create and turn your dish into a piece of art. With each garnish and ingredient adding texture and a splash of color.
Coconut Cilantro Scallop Crudo
Ingredients
- 10 oz shell on Peruvian Scallops
- 1 cup full-fat coconut milk
- 1 lime *juiced*
- 1 tsp fish sauce
- 2 tbsp mirin
- 1 garlic close
- 1 tbsp coconut aminos
- 3/4 cup cilantro leaves (save the stems)
- 1 tbsp honey
- garnish: caviar, chili oil & cilantro stems
Directions
- Carefully remove your scallop from the shell with a sharp knife. Remove the muscle. Place the scallop on a towel to remove the excess water.
- In a blender add in the coconut milk, garlic, mirin, fish sauce, lime juice, coconut aminos, honey and cilantro leaves. Blend until well combined and the sauce is a vibrant green color.
- Take the cilantro leaves and finely dice to use as the garnish. Pour the coconut cilantro mixture into each shell. Add in your scallop, drizzle with chili oil and top with caviar and chopped cilantro stems.
