- 1 pound sea scallops
- 1 cup chopped ginger
- 1/4 cup whole peeled garlic cloves
- 1 stalk lemongrass, roughly chopped
- 1 tablespoon olive oil
- 10 ounces coconut milk
- 10 ounces coconut water
- 1/2 cup fresh lime juice
- 1 jalapeno, finely diced
- 1/4 cup finely chopped chives
- 1 red onion, thinly sliced
- 1/4 cup tomato, diced
- Freshly ground black pepper
- Ginger juice, for seasoning
- 2 tablespoons coconut, toasted
Bring a pot of water to a boil, salt the water, and then cook scallops in the water for 2 minutes. Remove from boiling water and submerge immediately into an ice bath. When cool, thinly slice scallops into 3 to 4 slices each.
In a medium saucepan, combine 1 cup of chopped ginger, garlic, and lemongrass and saute in olive oil for 5 minutes. Add coconut milk and coconut water and cook for another 10 minutes, until it becomes aromatic. Strain the liquid and allow it to cool, discard the solids.
In a mixing bowl combine scallops, lime juice, strained coconut liquid, jalapeno, chives, red onion, and tomato; season, to taste, with salt, pepper, and ginger juice. Serve garnished with toasted coconut sprinkled on top.
Recipe courtesy Aaron Sanchez
Recipe courtesy of Michael Chiarello