Scallop Crudo with Coconut Milk and Lime
The key to this dish is finding the highest quality scallops possible. Quick tangent: A buddy of mine used to work as a fishmonger at the farmer’s market in New York City, and he would eat raw scallops at the crack of dawn, insisting that their fresh sweetness would give him more energy than five cups of coffee. The moral of this story is that fresh scallops are delicious when eaten raw.
Ingreadient
- 1 can coconut milk
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- juice of 1 lime
- 2 tablespoons mirin
- 1 pound of the freshest sea scallops available
- 1 small red radish
- a handful of cilantro leaves
- maldon salt (or another flaky sea salt)
- a few drops of chili oil
- an extra lime, to be zested for garnish
Direction
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