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.

  • Super-fresh sea scallops (8 large, whole)

  • Coconut milk (1 can)

  • Lime zest (from 1 lime, about 1 teaspoon)

  • Lime juice (from 1 lime, about 2 teaspoons)

  • Soy sauce (2 teaspoons)

  • Fish sauce (1 teaspoon)

  • Mirin, a Japanese cooking wine (2 teaspoons)

  • Thai chili (1 whole, very thinly sliced)

  • Green onions (3 tablespoons, very thinly sliced)

  • Peanuts (1/3 cup, roasted and crushed)

  • Course sea salt (1/2 teaspoons, for garnishing)

  1. 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.

  2. 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.

  3. 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.

  4. 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.