Garlic Ginger Citrus Scallops
Ingredients
Scale
- 1/2 lb scallops, thinly sliced into 1/3-inch slices
- 2 limes, zested and juiced
- 1 lemon, zested and juiced
- 2 tbsp white wine vinegar
- 1-inch knob of fresh ginger, finely grated
- 2 cloves garlic, minced
- Fresh mint leaves, finely chopped (about 1 tbsp)
- Fresh chives, finely chopped (about 1 tbsp)
- Chili flakes, to taste
- Sea salt, to taste
Instructions
- In a small bowl, combine the lime juice and zest, lemon juice and zest, white wine vinegar, grated ginger, and minced garlic. Mix well to create your citrus ginger sauce.
- Place the sliced scallops in a shallow dish. Pour the citrus ginger sauce over the scallops, ensuring they are fully submerged. Sprinkle with a pinch of chili flakes and sea salt to taste.
- Let the scallops marinate in the sauce for about 10-15 minutes if serving as crudo. For ceviche, marinate for 20-30 minutes or until the scallops turn opaque, indicating they are “cooked” by the citrus.
- Just before serving, sprinkle the chopped mint and chives over the scallops. Adjust seasoning with additional salt or chili flakes if needed.
- If desired, plate the scallops in their marinade, garnished with extra mint and chives. Serve immediately as a refreshing appetizer or light meal.
