- serves 4
4 large scallops, tendon removed
1 tsp seeded and finely chopped jalapeno pepper
¼ cup tomato concasse
1 Tbsp finely julienned fresh mint leaves
1 Tbsp finely julienned cilantro
6 Tbsp extra virgin olive oil
1 lime, juice only
1 lemon, juice only
Cilantro oil to garnish
1. Cut each scallop horizontally into 4 thin slices. Place sliced scallops on individual plates. Cover with plastic wrap and refrigerate until ready to serve.
2. To serve, remove the plastic wrap from the plates. Drizzle 1 ½ tablespoons oil on each plate, making sure that each scallop is coated. Drizzle a little cilantro oil over scallops. Season with salt and freshly ground white pepper. Sprinkle a little of each of the jalapeno, tomato, mint and cilantro over each scallop. Sprinkle with lemon and lime juice and serve immediately.