Thai Coconut Citrus Crudo with Seatopia Peruvian Scallops | A Revitalizing Superfood Dish

Directions

1. 
   1.

   Prepare the scallops
   Arrange the properly defrosted Seatopia Peruvian scallops on a serving plate in an even layer to create a base for this nutrient-packed crudo.

2. 
   2.

   Dry the scallops
   Pat the scallops dry with paper towels or tuna paper to preserve their delicate texture.

3. 
   3.

   Prepare the sauce base
   Pour the organic coconut milk into a mixing bowl. Zest one lemon and one lime directly into the bowl, which provide antioxidants and invigorating citrus oils.

4. 
   4.

   Juice the Citrus
   Juice the lemon and lime, adding the fresh juice to the coconut milk mixture. This step infuses the sauce with digestion-supporting vitamin C and a zesty brightness.

5. 
   5.

   Add flavor
   Stir in miso for umami depth, fish sauce for a savory kick, and neem honey for natural sweetness and anti-inflammatory properties. Season with microplastic-free salt to taste.

6. 
   6.

   Whisk the sauce
   Whisk the ingredients until smooth and creamy, ensuring a perfect balance of sweet, savory, and citrusy flavors.

7. 
   7.

   Chop the cilantro
   Finely chop fresh cilantro, known for its detoxifying properties, and mix it into the sauce as a finishing touch.

8. 
   8.

   Transfer to a carafe
   Pour the sauce into a small carafe, spouted measuring cup, or similar container for precise pouring and ease of serving.

9. 
   9.

   Pour the sauce over the scallops
   Drizzle the coconut citrus miso sauce evenly over each scallop, letting the flavors meld naturally.

10. 
    10.

    Serve immediately
    Garnish with additional cilantro if desired and serve this elegant crudo fresh to preserve its vibrant flavors and textures.