A delicate and pretty dish of scallop sashimi with a unique flavor combination, including pomegranate seeds, limo chile, and cilantro oil.
Drunken Scallops
This recipe was born out of a love for scallop sashimi and a desire to experiment with different flavor combinations. It has since become one of the most loved dishes on our menu.
Ingredients
- 12 large sea scallops, each cut horizontally into 3 thin slices
- 2 limes, cut in half
- Seeds from 1/2 pomegranate
- 1 limo chile, seeded and finely chopped
- 2 tbsp pisco (or a good-quality vodka)
- 4 tbsp Cilantro Oil
- A small handful of freshly torn cilantro leaves or micro cilantro
- Fine sea salt
Directions
- Arrange the slices of scallop on individual serving plates. Don’t worry if you have to overlap them slightly.
- Sprinkle some salt over them and squeeze half a lime over each plate.
- Sprinkle with the pomegranate seeds and chile and then drizzle over a few drops of pisco and the Cilantro Oil.
- Decorate with torn cilantro and serve straightaway.
- Rather than serving on a plate, you can serve these scallops on clean scallop shells.