Ingredients
- 1 lb diver scallops
- 5 sudachi
- 1 lemon
- 1/4 cup rice vinegar
- 1/4 cup thinly sliced scallions 1/4 cup chopped cilantro
- 4 Serrano peppers thinly sliced 2 Shishito peppers, thinly sliced 1 tbsp honey
- 3 tbs white shoyu
- Fresh cilantro, Serrano pepper and grape-seed oil for garnish
Cooking Directions
Thinly slice scallops, 5-6 slices per scallops, into thin coins and place in a shallow bowl
Juice the sudachi and lemon through a strainer and discard pits. Thinly slice the zest of two sudachi and one lemon and reserve.
Mix the juiced lemon, sudachi, rice vinegar, cilantro, scallion, peppers, honey and shoyu in a bowl and pour over sliced scallops. Let marinate for 15 minutes.
Arrange scallop slices in the center of a low serving bowl or coupe plate (8-10 slices per serving). Spoon 2-3 tsp of marinade (with peppers and herbs) over each plate. Drizzle each with several drops of grape-seed oil.
Garnish each plate with whole cilantro leaves, thin Serrano pepper slices, and sliced zest.