Prep Time::15 mins
Cook Time::5 mins
Additional Time::15 mins
Total Time::35 mins
Servings::6
Yield::6 servings
Ingredients
12 ounces sea scallops, rinsed and sliced in half horizontally
¾ cup spiced coconut vinegar
1 tablespoon vegetable oil, or as needed
1 tablespoon coarsely chopped garlic (Optional)
2 medium Roma tomatoes, chopped
½ cup chopped red onion
1 tablespoon minced fresh ginger
1 Thai chile pepper, seeded and minced
1 ½ teaspoons calamansi juice
¼ cup bias-sliced green parts of green onions
1 pinch lemon zest
fleur de sel to taste
Directions
Mix scallops with spiced coconut vinegar in a large bowl. Cover and chill 15 minutes or to desired firmness. Drain immediately, reserving vinegar, and arrange on small plates or in quartered coconut shells.
Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes.
Mix tomatoes, red onion, ginger, Thai chile, and calamansi with reserved vinegar. Top scallops with tomato mixture and sprinkle with green onions and fried garlic. Finish with a sprinkle of lemon zest and fleur de sel.
Cook's Note:
No shrimp? You can also make this with 18 medium shrimp (about 12 ounces). Just rinse, peel, devein, and slice them in half horizontally.