Ingredients
Scale
- 10 oz U10 size Scallops, about 6, sliced horizontally into 1/4″ thick rounds
- 1 tsp sea salt
Blended Sauce
- ½ lb tomatillos, husks removed, cleaned, roughly chopped
- 1 jalapeño, seeds removed, roughly chopped
- 2 tbsp key lime juice
- ¼ small white onion, roughly diced
- ½ cup cilantro, leaves & stems
- salt & fresh ground pepper to taste
Toppings (optional)
- ¼ cup English cucumber, thinly sliced rounds
- ¼ small white onion, thinly sliced rounds
- 10 drops Olive oil
- ¼ jalapeño, thinly sliced rounds
- salt & fresh ground pepper to taste
Instructions
- Thinly slice the scallops crosswise into thirds, roughly 1/4″ in width, so you have three slices out of each scallop.
- Arrange scallop slices in an even layer on a tray or large plate, sprinkle all over with the salt. Cover with plastic wrap and place in the refrigerator for at least 1 hour, no more than 2. This helps season, quick cure, and tenderize the scallops.
- Process the tomatillos, jalapeño, onion, cilantro, and lime juice in a blender. You don’t want it to be completely smooth, you should still see flecks of ingredients. Season with salt and fresh ground pepper.
- Divide the slices onto 3 large plates or shallow bowls. Spoon a generous amount of the sauce all over the scallops. Top with the optional toppings: cucumber, onion slices, cilantro, jalapeño slices, olive oil, and salt & pepper. Enjoy.
Notes
Add more chiles if you want extra spice.
- Prep Time: 15
- Cook Time: 5
- Category: Seafood
- Method: Raw
- Cuisine: Mexican
