Scallop & Lime Crudo

 
 

Sweet and buttery raw scallops dance in zingy lime juice and olio, topped with zest and edible flowers for flair. Serve with crisp white wine, on chilled ceramic, among friends.

Ingredients

6 large sushi-grade scallops

3-4 glugs of Il Lime Oil olive oil

2 fresh limes, zest and juice

Salt flakes, good 3-finger pinch

Edible flowers, optional

Steps

  1. Using a very sharp sushi knife, slice scallops horizontally, to create 2-3 1/2 scallop slices. Arrange slices in a single, attractive layer on a chilled serving platter or among a few chilled small plates.

  2. Pour a few glugs of Il Lime oil over the scallops, so the slices are resting in a shollow oil bath.

  3. Top the scallops and lime oil, a sprinkling of fresh lime zest, and a few good squeezes of lime juice. You are look for lots of juice bubbles throughout the oil bath.

  4. Finish with a sprinkling of salt flaks and edible flowers, if you are adding petals.