scallop crudo with coconut, lime, and fresh chili
This dish was inspired by my recent birthday dinner, where I enjoyed a gorgeous fluke crudo. The fish was delicate, sweet, and super fresh - the perfect way to start off a meal. We have a wonderful fish market near our apartment called New Deal Fish Market. I would recommend preparing a raw seafood dish only if you purchase the seafood the day you plan to eat it. You should bring a cooler and ice packs with you for transport. The scallops from New Deal were sushi-grade, and very large in size. They paired perfectly with a Thai-style coconut marinade, fresh chili and lime. I would serve this dish with a bright white wine such as a Chilean Sauvignon Blanc or Viognier, or a briny Albarino, to balance the richness of the scallop meat.
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Super-fresh sea scallops (8 large, whole)
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Coconut milk (1 can)
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Lime zest (from 1 lime, about 1 teaspoon)
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Lime juice (from 1 lime, about 2 teaspoons)
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Soy sauce (2 teaspoons)
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Fish sauce (1 teaspoon)
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Mirin, a Japanese cooking wine (2 teaspoons)
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Thai chili (1 whole, very thinly sliced)
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Green onions (3 tablespoons, very thinly sliced)
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Peanuts (1/3 cup, roasted and crushed)
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Course sea salt (1/2 teaspoons, for garnishing)
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To prepare the sauce, reduce 1 can of coconut milk in a saucepan over medium heat for approximately 15 minutes. It should become thick and creamy, and reduce by about one-third.
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Transfer the coconut milk to a bowl and cool. Add 1/2 teaspoon of lime zest, 2 teaspoons of lime juice, the soy sauce, fish sauce, and mirin. Whisk together and chill completely in the refrigerator until ready to marinate the scallops.
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When ready to serve, thinly slice the cold raw scallops into 3 pieces each (they should resemble thin disks). Place the scallop slices in a shallow dish and cover with the cool coconut sauce. Set in the refrigerator for 15 minutes.
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To plate, using tongs, remove each piece of scallop from the marinade and plate in a neat arrangement on a serving plate. Top with pieces of Thai chili, green onions, crushed peanuts, the remaining 1/2 teaspoon of lime zest and finishing salt. Serve immediately.