Chile & Lime Scallops

Amazing recipe from Chef Marcela. Truly a Baja dish...reminds me of my trips to Rosarito and  Ensenada. Fresh, easy and delicious!

Scallop Crudo with Pasilla-Lime Oil
Serves 10

1/2 pound diver scallops (15 count per pound)
3 radishes, thinly sliced
1/2 cup olive oil
1/4 cup soy sauce
2 pasilla chiles
2 limes, juice lime
1/4 cup capers, drained
3 tangerines, cut into segments, juice reserved
10 edible flowers for garnish
1 box of mixed micro greens for garnish


Thinly cut the scallops into 1/8 inch thick, paper thin slices. Reserve in refrigerator.
Bring oil to simmer over medium heat. Turn off heat. Add chiles and let sit 20 minutes. Transer to blender. Add Fresh lime juice and reserved mandarine juice. Season lightly with salt and pepper.
Marinate the scallop in oil mixture for 20 minutes, reserving 1/4 cup of and mixing with soy sauce.
Arrange in a rectangular plate 1 slice of scallop followed by 1 slice of radish. Repeat 2 times so there is a total of 3 scallop slices and 3 radish sliced per plate. Arrange 1/2 teaspoon of capers on top, arrange 3 orange segments on top. Drizzle with a little soy/chile oil. Plate with 1 edible flower and microgreens. Serve immediately.

image via: chef marcela