EVERGREENS AND TOMATOES
About the Recipe
This is a flavorful and simple dish that really highlights the sweetness of the scallops while giving you a chance to utilize a few of your garden staples. It is perfect for a hot day and will be quick to impress.
Ingredients
1/2 lb of fresh scallops - these scallops should be fresh (never frozen) or sashimi grade. I recommend buying them from a fish market, your local grocery store will likely not have either
2 limes for juicing
1/2 bunch of cilantro with large stems removed
1/2 jalapeno
1/2 jalapeno or other pepper for garnish
salt to taste - I used about 1/4 tsp
1/2 tsp white vinegar
1 slicing or english cucumber
2 Tbsp of cucumber juice from the cucumber above
1/3 sweet onion thinly sliced
2-3 slicer tomatoes from the garden (optional)
Olive oil for drizzling (optional)
Preparation
Step 1:
Extract cucumber juice:
If you have a juicer, then juice 1/2 of the cucumber. If not, grate 1/2 of the cucumber and place in a cheese cloth or a strainer over a bowl. Squeeze the cheese cloth to remove the liquid and set aside. You can discard the grated cucumber or use for Tzatziki (most of the work is done already to make the Tzatziki 😊).
Step 2:
Combine the cilantro, lime juice, cucumber juice, salt, vinegar, and jalapeno (chopped) and blend using either an immersion blender or regular blender. Pour the blended mixture through a fine mesh strainer over a bowl to remove most particles. Set the liquid aside.
Step 3:
Slice the scallops in half and remove the side-muscle (if it wasn't already removed by the fish mongerer). Using a mandolin, thinly slice the tomatoes, remaining cucumber half (optional: peel the cucumber to remove skin), and the sweet onion.
Step 4:
Toss ths scallops in the lime and cilantro liquid and let marinate for 2-3 minutes.
Step 5:
Organize the tomato, scallop, and cucumber slicers on the serving tray. Top with thinly sliced onion and pepper garnish (optional) then serve.
