Ingredients
- A dozen sea scallops, halved horizontally and washed gently
- Three-fourth cups of flavorful spiced coconut vinegar
- A drizzle of vegetable oil, adjust as required
- A tablespoon of roughly chopped garlic for added flavor (Optional)
- Two medium Roma tomatoes, finely chopped
- Half a cup of diced red onion
- A tablespoon of freshly minced ginger
- A fiery Thai chile pepper, deseeded and finely minced
- One and a half teaspoons of tangy calamansi juice
- Quarter cup of thinly sliced green parts of spring onions
- A hint of zesty lemon peel
- Fleur de sel, to be added according to taste
Step 1
Combine scallops with flavorful spiced coconut vinegar in a spacious bowl, allowing the flavors to mingle and marinate for a refreshing 15-minute stint in the fridge, or until reaching your preferred level of firmness. Once ready, carefully strain the scallops, while saving the infused vinegar for later use, and elegantly present them on dainty plates or nestled within charming quartered coconut shells.
Step 2
In a pan heated with oil over a medium flame, sauté garlic until it transforms into a delectably golden-brown and slightly crispy texture, a process that should take around 3 to 5 minutes.
Step 3
Prepare a tantalizing mixture of tomatoes, red onion, zesty ginger, spicy Thai chile, and tangy calamansi, combining them with the reserved coconut vinegar. Gently spoon this vibrant concoction over the scallops, generously garnishing with freshly chopped green onions and crispy fried garlic bits. For a final touch of sophistication, sprinkle a dash of fragrant lemon zest and a pinch of exquisite fleur de sel to elevate the dish to a culinary masterpiece.
Extra Tips & Suggestions
- 1. Keep your scallops fresh by storing them in a shallow dish and covering them with a damp paper towel to maintain their moisture.
- 2. For a zesty twist, marinate your scallops in a mixture of fresh lime juice, diced peppers, and cilantro before refrigerating them for a refreshing ceviche.
