Name: Thai Coconut Crudo with Seatopia Peruvian Scallops
Prep time: 20 min
Total time: 20 min
Cuisine: Thai
Ingredients: Seatopia Peruvian scallops; Microplastic-free salt, to taste; 1 cup Coconut Milk; Zest of 1 lemon; Zest of 1 lime; Juice of 1 lemon; Juice of 1 lime; 1 tablespoon Miso paste; 1 teaspoon Fish sauce; 1 teaspoon Organic Neem Honey; Fresh cilantro, chopped

This flavorful sauce is gently poured over pristine Peruvian scallops to create a perfect balance of sweet, savory, and citrus notes.

Thai Coconut Crudo with Seatopia Peruvian Scallops

Rated 5.0 stars by 1 users

Cuisine

Thai

Prep Time

20 minutes

In this new recipe where we dive into a refreshing Thai-style crudo featuring Seatopia's Peruvian scallops. In this video, we guide you through the process of creating a bright and zesty coconut milk sauce, infused with lemon, lime, miso, and organic neem honey. This flavorful sauce is gently poured over pristine Peruvian scallops to create a perfect balance of sweet, savory, and citrus notes. Follow along to learn how to make this simple yet impressive dish using clean, regenerative seafood.

Image of Thai Coconut Crudo with Seatopia Peruvian Scallops

Ingredients

Seatopia Peruvian scallops
Microplastic-free salt, to taste
1 cup Coconut Milk
Zest of 1 lemon
Zest of 1 lime
Juice of 1 lemon
Juice of 1 lime
1 tablespoon Miso paste
1 teaspoon Fish sauce
1 teaspoon Organic Neem Honey
Fresh cilantro, chopped

View Cart (0) Checkout

Directions

Prepare the scallops: Arrange the Peruvian scallops on a serving plate in an even layer.
Dry the scallops: Pat the scallops dry with a paper towel.
Prepare the sauce base: Pour coconut milk into a bowl. Zest one lemon and one lime directly into the bowl.
Juice the citrus: After zesting, juice both the lemon and lime, and add the juice to the coconut milk mixture.
Add the flavor components: Stir in miso, fish sauce, and organic neem honey to balance the flavors. Season with microplastic-free salt to taste.
Whisk the sauce: Whisk all ingredients together until smooth and well-combined.
Chop the cilantro: Finely chop fresh cilantro and add it to the sauce, stirring it in as the finishing touch.
Transfer to milk dispenser: Pour the sauce into a milk dispenser or any container for easy pouring and portion control.
Pour the sauce over the scallops: Carefully pour the prepared coconut citrus miso sauce over each scallop, ensuring even coverage.
Serve immediately: Garnish with additional cilantro if desired, and serve this elegant dish right away.