Asian Inspired Scallop Crudo
Directions
- 1Whisk together coconut milk, fish sauce, lime juice, and lime zest in a small bowl to create the sauce.
- 2Pour the prepared sauce onto a plate, spreading it evenly.
- 3Arrange the thinly sliced scallops on the plate, ensuring they are coated with the sauce.
- 4Sprinkle diced shallots over the scallops.
- 5Add sliced habanero for a touch of heat and visual appeal.
- 6Drizzle with olive oil and chili oil (optional).
- 7Garnish with toasted coconut flakes (optional) for added texture and flavor.
Ingredients
- 8 pc scallop
- 2 tbsp coconut milk
- 2 tbsp fish sauce
- 2 tsp lime juice
- 0.5 tsp lime zest
- 1 tbsp shallots (diced)
- 1 habanero
- 1 tbsp coconut flakes (optional)
- 1 tsp olive oil (drizzle over)
- 1 tsp chili oil (optional)
Equipment
whiskplatetweezer
Tips
- Buy sashimi grade scallops from your local fish market.
- Dice 1/2 shallot and slice habanero, removing seeds if you can't handle the spice.
- The full recipe is available on Cookpad with step-by-step instructions and photos.
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