Thai Coconut Crudo with Seatopia Peruvian Scallops | Citrus Miso Sauce

Directions

1. 
   1.

   Prepare the scallops: Arrange the Peruvian scallops on a serving plate in an even layer.

2. 
   2.

   Dry the scallops: Pat the scallops dry with a paper towel.

3. 
   3.

   Prepare the sauce base: Pour coconut milk into a bowl. Zest one lemon and one lime directly into the bowl.

4. 
   4.

   Juice the citrus: After zesting, juice both the lemon and lime, and add the juice to the coconut milk mixture.

5. 
   5.

   Add the flavor components: Stir in miso, fish sauce, and organic neem honey to balance the flavors. Season with microplastic-free salt to taste.

6. 
   6.

   Whisk the sauce: Whisk all ingredients together until smooth and well-combined.

7. 
   7.

   Chop the cilantro: Finely chop fresh cilantro and add it to the sauce, stirring it in as the finishing touch.

8. 
   8.

   Transfer to milk dispenser: Pour the sauce into a milk dispenser or any container for easy pouring and portion control.

9. 
   9.

   Pour the sauce over the scallops: Carefully pour the prepared coconut citrus miso sauce over each scallop, ensuring even coverage.

10. 
    10.

    Serve immediately: Garnish with additional cilantro if desired, and serve this elegant dish right away.