Spicy Scallop Crudo by Asian Caucasian
By: Lesli Schwartz
Published: Wednesday, September 6, 2017 - 4:54pm

Ingredients




¾ pounds fresh sea scallops
2 lemons freshly squeezed
Zest from one orange and freshly squeezed
1 lime freshly squeezed
1 ruby red grapefruit, freshly squeezed
1 large garlic clove, crushed
1 jalapeño, seeded and thinly sliced
4 radishes, thinly sliced
2 tablespoons red onion, diced or thinly sliced
2 tablespoons red bell pepper, seeded and small diced
1 tablespoon fresh cilantro, chopped (more for garnish)
Pinch of salt & pepper, to taste

Preparation

1 Clean and remove the small muscle from the scallops. Slice the scallops in half length-wise. Set scallops aside. 2 In a medium mixing bowl, add the juices from the lemons, orange, orange zest, lime, and grapefruit, stir together well. Stir into the bowl the garlic, jalapeño, radishes, onion, bell pepper and cilantro. Season with salt and pepper. Add in the scallops making sure the scallops are soaking in the juices. Cover and refrigerate for at least four hours (the scallops will cook naturally in the juices). Sprinkle more cilantro on top when ready to serve.

About

These succulent scallops cook themselves in citrus juices, just like ceviche! We threw in every citrus under the sun — lemons, limes, oranges, and grapefruit. Just four hours later and, voilà, you will not believe how amazing these taste! We’ve added some heat with jalapeños and shaved radishes, and brightness with colorful cilantro and red bell peppers. Serve them in a scallop shell or martini glass. So impressive!