The fishmonger at my local farmers market has the most amazing scallops – fresh and meaty. This week I was inspired by Food & Wine magazine to serve the raw with 3 sauces – magnific!!
6 scallops sliced thin
Arrange them in 3 circles on two plates and top with sauces.
2 TBSP canola oil
1 1/2 TBSP lime juice
1 TBSP wasabi paste
1/2 tsp finely grated ginger
Pinch of salt
Whisk together and drizzle over scallops. Sprinkle with a few thinly sliced scallions.
Lemon and Espelette
Drizzle your best olive oil and lemon juice over the scallops, season with sea salt and espelette.
Pecan and ponzu
Drizzle a little ponzu over the scallops, dot with balsamic glaze and sprinkle with tasted finely chopped pecans.