Ingredients:

  • 8 oz fresh scallops, ideally sushi-grade
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • Pinch of sea salt
  • Freshly cracked black pepper to taste
  • 1 tablespoon finely chopped chives
  • 1 teaspoon red chili flakes (optional)
  • Zest of 1 lemon
  • Zest of 1 lime
  • Edible flowers (optional, for presentation)

Instructions:

  1. Rinse the scallops under cold water and pat dry with paper towels.
  2. Using a sharp knife, slice each scallop into thin rounds (about ¼ inch thick).
  3. In a mixing bowl, whisk together olive oil, lemon juice, lime juice, salt, and pepper.
  4. Gently toss the sliced scallops in the dressing until evenly coated.
  5. Arrange the scallop slices on a chilled serving plate, slightly overlapping.
  6. Sprinkle the chives, chili flakes, lemon zest, and lime zest over the scallops.
  7. Add edible flowers for an elegant touch, if using.
  8. Chill the scallop crudo in the refrigerator for 30 minutes before serving to enhance flavors.
  9. Serve fresh and enjoy!