Scallop Crudo with Jalapeno, Lemon Zest, Shallot and Cilantro
Try our Scallop Crudo with Jalapeno, Lemon Zest, Shallot, and Cilantro for a satisfying mix of flavors. Here is how to make it.
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Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Plate
- Refrigerator
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 tablespoons cilantro, minced
- 2 teaspoons Champagne vinegar
- 1/4 cup tablespoons lime juice
- 2 lemons, zested and juiced
- 3 tablespoons shallots, minced
- 2 tablespoons Jalapeno, minced
- 3/4 lb raw scallops, adductor muscle removed, sliced very thinly crosswise
- Kosher salt, to taste
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