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Raw marinated scallops
(Serves 2 as a small appetizer) 4
absolutely fresh scallops
1/2 tsp black and white roasted sesame seeds Marinade:
1/4 tsp 1/4 tsp 1/2 tsp 1 5
finely grated fresh ginger finely grated fresh garlic (otherwise the taste would be too strong) red chili pepper cut into brunoise (the smallest little dice) small spring onion (only the light part, app. 3,5 cm, cut into finest julienne small, fresh cilantro leaves (rolled up and cut into julienne)
25 ml 15 ml 5 ml 1/4 tsp 1/4 tsp 1/2 tsp 1/4 tsp
freshly squeezed orange juice freshly squeezed lime juice light japanese soy sauce dark, roasted sesame oil thai fish sauce raw cane sugar sea salt
Mix the orange- and lime juice together with the soy- and fish sauce and dissolve the sugar and the salt in the liquid. Then add all the left ingredients for the marinade and cool. Carefully wash the scallops under running cold water and pat dry with a paper towel. Cut each scallop into three round slices. Arrange 6 slices in each little bowl and drizzle with the marinade. Cool in the fridge for 10 to 15 minutes before serving. Sprinkle with the roasted sesame seed just before serving. (uups, forgot that on my picture) Šjust-cook!