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Prep time
15 minutes
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Serves
2 for a light lunch, 4 as an appetizer
Author Notes
Raw jumbo scallops pairs so well with crunchy veg for a contrast in textures, and their sweetness complements the fresh lemon juice + assertive olive oil flavors. Don’t forget the sea salt and tangy sumac to tie everything together. This dish can be served as an elegant appetizer or light lunch, and it comes together quite quickly. Be sure to get the sea scallops as “dry-packed,” which means they have not been soaked in water and preservatives. Find the largest and freshest sea scallops you can and because they are served raw, be sure to purchase them from a trusted fishmonger and serve them the day they come home. —Lucia
Ingredients
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12
jumbo dry-packed fresh sea scallops
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2
watermelon radishes, thinly sliced
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2
Persian cucumbers, thinly sliced
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1
stalk of scallion, thinly sliced
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2
lemons, cut into wedges
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extra virgin olive oil, use your best
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crunchy sea salt
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sumac
Directions
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Slice the scallops in half. Divide amongst the serving plates.
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Tuck some watermelon radishes and cucumber slices between the scallop, arranging them in a circular pattern or whichever way you fancy.
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Squeeze some lemon juice over the scallops, about one lemon wedge per plate, plus more at the table. Drizzle a liberal amount of olive oil over everything--the scallops should glisten a bit and some of the oil should pool on the plate.
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Top everything with the thinly-sliced scallions, a couple sprinklings of sea salt and a generous pinch of sumac per plate. Serve immediately.
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