Cured Bay Scallop Salad With Radish, Green Apple and Cucumber | Oregonian Recipes
As with ceviche, the lemon juice vinaigrette effectively "cooks" the scallops in this dish (by denaturing the seafood's proteins). For the best results, use ...
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Ingredients
- 3/4 pound bay scallops, rinsed and patted dry
- 1/4 cup lemon juice
- 4 tablespoons extra-virgin olive oil (divided)
- Salt
- Crushed red pepper flakes
- 4 to 6 radishes, halved lengthwise and sliced crosswise very thin
- 1/2 small red onion, halved through root end and sliced crosswise very thin
- 1/2 large Granny Smith apple, cut into thin matchsticks
- 2 tablespoons thin-sliced fresh mint
- 1/2 English cucumber, sliced crosswise very thin
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