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Ingredients
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12 ounces sea scallops, rinsed and sliced in half horizontally
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¾ cup spiced coconut vinegar
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1 tablespoon vegetable oil, or as needed
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1 tablespoon coarsely chopped garlic (Optional)
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2 medium Roma tomatoes, chopped
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½ cup chopped red onion
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1 tablespoon minced fresh ginger
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1 Thai chile pepper, seeded and minced
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1 ½ teaspoons calamansi juice
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¼ cup bias-sliced green parts of green onions
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1 pinch lemon zest
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fleur de sel to taste
Directions
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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.
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Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes.
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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.
Nutrition Facts (per serving)
101 | Calories |
3g | Fat |
4g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 101 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 0g | 2% |
Cholesterol 19mg | 6% |
Sodium 146mg | 6% |
Total Carbohydrate 4g | 2% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 10g | 20% |
Vitamin C 8mg | 9% |
Calcium 23mg | 2% |
Iron 1mg | 6% |
Potassium 270mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.