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Unilateral grilled scallop ceviche, leche de tigre, lime, coconut milk

Salted

A fresh and delightful way to eat scallops, perfect on a hot summer day!

Ingredients

Recipe for 12 Tapas

Tigers milk

150 Ml
Mussel broth
150 Ml
Coconut milk
0.50 Unit(s)
Red onion
3 Sprig(s)
Celery
0.25 Bunch(es)
Coriander
3 Unit(s)
Lime

Garnishes

0.50 Unit(s)
Cucumber
0.50 Unit(s)
Red onion
0.25 Bunch(es)
Coriander

Scallops

4 Unit(s)
Giant scallop (u10)

Preparation time: 25.00 min

Preheat your BBQ at 500.00 °F

  • Tiger milk

    Combine all of the ingredients in the blender and blend to extract as much juice and flavor as possible.  Pass through a fine mesh sieve and season to taste.  Set aside.

  • Scallops

    Preheat your BBQ on maximum heat.

    Drizzle the scallops with oil and then sear them on only one side to caramelize for roughly 1 minute.  Set aside.

    Finely slice the scallops and set them aside in the fridge.

  • Garnish and plating

    Cut the cucumber into small cubes.  Mince the red onion.  Pluck the cilantro.

    Combine all three in a mixing bowl with a dash of olive oil and season to taste.

    Combine the scallops with the tiger milk and let marinate for 4-5 minutes.

    Place the scallops in the serving dish of your choice and then garnish with the cucumber salad.

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