Name: Garlic Ginger Citrus Scallops
Ingredients: ½ lb scallops, thinly sliced into ⅓-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

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

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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.