I use lemon, lime, and orange along with mango and pomegranate for a huge hit of tropical fruit flavor that skews savory thanks to chopped white onion and serrano chile. The sweet, vegetal balance complements fresh raw diver scallops.
• Prep and cook time: 25 minutes
• Yield: Serves 4
• 4 lime wedges
• 2 tsps lemon zest
• 1 pound diver scallops
• 2 tbsps fresh lime juice
• 2 tbsps fresh orange juice
• 2 tbsps pomegranate arils
• 4 tsps extra-virgin olive oil
• 3/4 tsp kosher salt, divided
• 1 tbsp fresh tarragon leaves
• 1/4 cup finely chopped white onion
• 1/3 cup finely chopped peeled mango
• 1 small serrano chile, seeded and thinly sliced
- Stir together onion, lime juice, and 1/4 teaspoon salt in a small bowl. Gently squeeze and massage onion to release some of its liquid. Add mango and pomegranate arils to bowl, toss, and set aside.
- Thinly slice scallops across grain, and place in a medium bowl. Add orange juice and remaining 1/2 teaspoon salt. Let stand 5 minutes.
- Divide sliced scallops among 4 plates; top each serving with 1 to 2 tablespoons pomegranate salsa. Drizzle 1 teaspoon olive oil over each plate. Top evenly with chile slices, tarragon leaves, and lemon zest. Squeeze a lime wedge over each plate, and serve immediately.
This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/scallop-crudo-mango-and-pomegranate