I tested this for the first time at wine club and the members seemed to really enjoy it. What better way to experiment than with a dozen people trying a creation for the first time, right? I thought it was great too, so here it is. I used black Hawaiian salt for some crunch and contrast. It worked well and looked great until the flakes in the orange juice began to dissolve. If you haven’t got black salt, use a sprinkle of pretty much any non-iodized salt.
Time: 15 minutes
Serves: 4
Ingredients:
50ml fresh orange juice
200g jumbo scallops – sliced into discs
1/2 Serrano pepper – thinly sliced
20ml extra-virgin olive oil
3ml black Hawaiian salt
Orange zest
Lemon zest
Preparation:
Pour orange juice onto the serving tray then.
Lay scallops on juice in a single layer.
Top each scallop with a slice of serrano, drizzle with olive oil and sprinkle with remaining ingredients.
Serve immediately.