Raw scallops hangout for a while in a gingery-citrus ‘broth.’
Recipe information
Yield
Servings
Ingredients
¼
cup fresh orange juice
3
tablespoons fresh lemon juice
2
tablespoons soy sauce, preferably organic
1
tablespoon plus 2 teaspoons sunflower oil
1
tablespoon finely grated peeled fresh ginger
1
red Thai chile, thinly sliced
¾
teaspoon Sherry vinegar
½
pound large sea scallops, side muscle removed, thinly sliced crosswise
¼
cup fresh mint leaves, torn if large
2
tablespoons thinly sliced chives
Sea salt
Need to make a substitution?
Preparation
Whisk orange juice, lemon juice, soy sauce, oil, ginger, chile, and vinegar in a small bowl. Pour dressing onto 4 large rimmed plates. Arrange scallops over. Garnish with mint and chives. Season lightly with salt.
Nutrition Per Serving
One serving contains: Calories (kcal) 119.4 Calories from Fat 54.5 Fat (g) 6.3 Saturated Fat (g) 0.7 Cholesterol (mg) 18.7 Carbohydrates (g) 5.8 Dietary Fiber (g) 0.3 Total Sugars (g) 3.0 Net Carbs (g) 5.4 Protein (g) 10.4 Sodium (mg) 749.9