Preview

Unilateral grilled scallop ceviche, leche de tigre, lime, coconut milk |

Salted

A fresh and delightful way to eat scallops, perfect on a hot summer day!

Note

You can also use a skillet to cook the scallops.

You can also serve it as a dish during a BBQ.

It is possible to use clam juice to replace the cooking juice of mussels.

Ingredients

Recipe for 12 Tapas

Tigers milk

150 Ml

Mussel broth

150 Ml

Coconut milk

0.50 Unit(s)

Red onion

3 Sprig(s)

Celery

0.25 Bunch(es)

Coriander

3 Unit(s)

Lime

Garnishes

200 Gr

Cucumber

100 Gr

Red onion

12 Sprig(s)

Coriander

Scallops

12 Unit(s)

Giant scallop (u10)

Preparation time: 25 min

Preheat your BBQ at 500 °F

Tiger milk

Combine all of the ingredients in the blender and blend to extract as much juice and flavor as possible. Pass through a fine mesh sieve and season to taste. Set aside.
Scallops

Preheat your BBQ on maximum heat.

Drizzle the scallops with oil and then sear them on only one side to caramelize for roughly 1 minute. Set aside.

Finely slice the scallops and set them aside in the fridge.
Garnish and plating

Cut the cucumber into small cubes. Mince the red onion. Pluck the cilantro.

Combine all three in a mixing bowl with a dash of olive oil and season to taste.

Combine the scallops with the tiger milk and let marinate for 4-5 minutes.

Place the scallops in the serving dish of your choice and then garnish with the cucumber salad.