Scallop Tiradito
Preservative-free scallops are sweeter and more flavourful than “wet” (aka “preserved”) scallops and are the only kind you should eat raw. A good fishmonger should have these available—ask for “dry-pack” scallops, and yes, it’s totally ok to buy them frozen if that’s what they’ve got. They should be ivory-coloured instead of white, and, if fresh, sticky (not slippery) and smelling of the sea. Once you’ve scored them you’re done with the hard work. This beauty takes seconds to make and is perfect ice-cold-beer food. For the ginger juice, squeeze grated ginger between your fingertips over a measuring spoon—keep the juice and discard the pulp. Ingredients:
1/2 habanero pepper, ribs and seeds removed
1 tsp (5 mL) chopped garlic
Pinch fine sea salt
2 tsp (10 mL) ginger juice (see note above)
Juice of 1 large chilled lemon, strained
Juice of 2 chilled limes, strained
6 large dry-pack scallops, chilled (see note above)
1 mini cucumber, sliced very thinly
2 tsp (10 mL) extra virgin olive oil
2 chilled passion fruit, halved
Maldon salt
Small handful cilantro leaves
Plantain chips to serve
Directions:
Place a lipped plate or platter in the fridge while you’re doing your prep.
Combine the habanero and garlic on a cutting board and finely chop. Add a pinch of salt and work mixture into a smooth paste by smashing and dragging it against cutting board with the side of your chef’s knife. Add this to a small bowl along with ginger juice, lemon and lime juices. Put bowl in fridge and take out platter.
Cut each scallop into four thin coins. Arrange on platter along with cucumber slices. Pour lemon Citra hops deliver bright notes of lemon zest and a gentle bitterness to this pale ale, just right for balancing the light sweetness of the scallops. juice mixture over and drizzle with olive oil. Spoon passionfruit pulp overtop, season with Maldon salt, and scatter with cilantro. Serve with plantain chips while the scallops and dressing are still nice and cold. Serves 4 to 6
Combine the habanero and garlic on a cutting board and finely chop. Add a pinch of salt and work mixture into a smooth paste by smashing and dragging it against cutting board with the side of your chef’s knife. Add this to a small bowl along with ginger juice, lemon and lime juices. Put bowl in fridge and take out platter.
Cut each scallop into four thin coins. Arrange on platter along with cucumber slices. Pour lemon Citra hops deliver bright notes of lemon zest and a gentle bitterness to this pale ale, just right for balancing the light sweetness of the scallops. juice mixture over and drizzle with olive oil. Spoon passionfruit pulp overtop, season with Maldon salt, and scatter with cilantro. Serve with plantain chips while the scallops and dressing are still nice and cold. Serves 4 to 6
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