Scallop and lime crudo
In crudos and ceviches, the seafood is "cooked" in lime or lemon juice rather than by the application of heat. Who needs more heat in the average Australian kitchen in the middle of summer⁄
Ingredients
8 large sea scallops
2 shallots, finely sliced
2 tbsp lime or lemon juice
1 tsp pink peppercorns
1 tsp caster sugar
Sea salt
Extra virgin olive oil
A few coriander and mint leaves
Method
Clean and trim the sea scallops, removing any roe, and finely slice (horizontally) into discs. Toss the shallots with lime or lemon juice, pink peppercorns, caster sugar and sea salt. Arrange the scallops in a single layer, top with the dressing and chill for 15 minutes.
Drizzle with a little extra virgin olive oil and scatter with coriander and mint leaves.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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