hybrid chef
Banned
INGREDIENTS
½ pound sea scallops, sliced into rounds about ¼-inch thick
¼ cup lime juice (the juice of one lime)
2 teaspoons finely grated lime zest (the zest of one lime)
1/3 cup cranberries (about 2 ounces)
1 Serrano chili, minced (you may only need half of a large chili)
1 jalapeno pepper, minced
2 tablespoons pineapple, brunoise
2 tablespoons chives, minced
1 tablespoon red onion, minced
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
Chive blossoms, picked
Fino Verde (small whole basil leaves), picked – or – larger leaves cut in chiffonade
PREPARATION
In a large bowl toss the scallops with the lime juice and zest to start the curing. Mix well.
With a very sharp knife, slice the cranberries into thin rounds, like small coins. Set half the sliced cranberries aside for a garnish when serving.
Cut the Serrano chili in half crosswise, and using a wooden skewer, pick out the seeds. Cut the seeded chili crosswise into very thin slices, or rings.
Add the remaining cranberries, the Serrano chili, jalapeno, pineapple, chives, red onion, olive oil and salt to the scallops and stir to combine.
To serve, using tongs or a fork, lift the scallops from the dressing and divide them among four plates, placing the slices flat. Scatter the reserved cranberries around the scallops. Spoon the juice and any dressing remaining in the bowl over the scallops and cranberries.
Garnish each plate with a chive blossom and basil leaves. Serve immediately.
