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 |
- 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.