Lemon-Cured Scallops

Lemon-cured scallops.

This citrus-cured raw scallop dish is bright and tart – the natural sweetness of the scallop really pops against the bitterness of the black lime. Black lime is a common ingredient in Middle Eastern cooking, adding a sour and smoky flavor that comes from the lime being dried mostly in the sun. Look for black limes at your local international market.

Serves | 4 to 6 |

Lemon-Cured Scallops

  • 1 lb large dry-packed scallops, cleaned and quartered
  • zest and juice of 1 lime

  • zest and juice of 1 lemon

  • 1 tsp sumac

  • ¼ tsp grated dried black lime

  • 1 Tbsp olive oil

  • salt and freshly ground black pepper, to taste

Preparation | In a large mixing bowl, combine all ingredients and refrigerate for 1 hour before serving.

Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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