Day Boat Scallops "Poisson Cru" Style With Pickled Ginger And Toasted Nori Recipe

Name: Day Boat Scallops "Poisson Cru" Style With Pickled Ginger And Toasted Nori
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces grated unsweetened coconut; 1 1/2 cups boiling water; 1/2 pound dayboat scallops, cut into quarters if large; 1/4 cup fresh lime juice; pinch of sea salt; 1/4 cup shredded carrot; 1/4 cup peeled, seeded, and small diced cucumber; 1/4 cup thinly sliced (shaved) sweet onion, such as Vidalia or Maui; 1 medium ripe tomato, peeled, seeded and coarsely chopped; 1 small serrano pepper with seeds, minced; 1/4 cup thin slices of pickled ginger (preferably from The Ginger People brand), coarsely chopped; 1 teaspoon lime zest; 1 tablespoon chopped cilantro; Toasted Nori; 2 lettuce leaf cups

Servings: persons

4 ounces grated unsweetened coconut
1 1/2 cups boiling water
1/2 pound dayboat scallops, cut into quarters if large
1/4 cup fresh lime juice
pinch of sea salt
1/4 cup shredded carrot
1/4 cup peeled, seeded, and small diced cucumber
1/4 cup thinly sliced (shaved) sweet onion, such as Vidalia or Maui
1 medium ripe tomato, peeled, seeded and coarsely chopped
1 small serrano pepper with seeds, minced
1/4 cup thin slices of pickled ginger (preferably from The Ginger People brand), coarsely chopped
1 teaspoon lime zest
1 tablespoon chopped cilantro
Toasted Nori
2 lettuce leaf cups

1
Make the coconut milk: Put the coconut and boiling water in a blender. Hold a towel tightly over the lid and pulse a few times to get it mixed up, then blend for a minute or so, redistributing the coconut if necessary. Pour into a strainer over a bowl, let rest a few minutes, then press down firmly on the coconut to extract as much milk as possible. The 1/2 cup you get will be fairly thick. Chill until cold. Measure out 1/4 cup for the final dish. (If you want to make more milk, put the coconut back into the blender, add another 1 1/2 cups boiling water, give it another blend, and proceed as above. The resulting milk will be less thick but have great flavor. I freeze it in cubes to add to smoothies, sauces, etc.)
2
Assemble the Poisson Cru: put the scallops in a stainless bowl, add the lime juice and a pinch of salt and combine. Refrigerate, stirring two or three times for 15 minutes. Drain off the lime juice, add 1/4 cup of the coconut milk and the rest of the ingredients except the nori and lettuce, to the bowl along with the scallops. Gently combine. Taste for seasoning. You might want more ginger, pepper, onion or zest. The nori will add the final salty note.
3
To serve: arrange the lettuce cups on plates, spoon on the poisson cru and sprinkle with toasted nori to your liking. Garnish with nori shards and cilantro sprigs. Consume immediately.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces grated unsweetened coconut, 1 1/2 cups boiling water, 1/2 pound dayboat scallops, cut into quarters if large, 1/4 cup fresh lime juice, and more.

Yes, Day Boat Scallops "Poisson Cru" Style With Pickled Ginger And Toasted Nori falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Day Boat Scallops "Poisson Cru" Style With Pickled Ginger And Toasted Nori

How did you like this recipe?

Frequently Asked Questions