I use lemon, lime, and orange along with mango and pomegranate for a huge hit of tropical fruit flavor that skews savory thanks to chopped white onion and serrano chile. The sweet, vegetal balance complements fresh raw diver scallops.

Prep Time

    •    Prep and cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    4 lime wedges
    •    2 tsps lemon zest
    •    1 pound diver scallops
    •    2 tbsps fresh lime juice
    •    2 tbsps fresh orange juice
    •    2 tbsps pomegranate arils
    •    4 tsps extra-virgin olive oil
    •    3/4 tsp kosher salt, divided
    •    1 tbsp fresh tarragon leaves
    •    1/4 cup finely chopped white onion
    •    1/3 cup finely chopped peeled mango
    •    1 small serrano chile, seeded and thinly sliced

Method

1. Stir together onion, lime juice, and 1/4 teaspoon salt in a small bowl. Gently squeeze and massage onion to release some of its liquid. Add mango and pomegranate arils to bowl, toss, and set aside.
2. Thinly slice scallops across grain, and place in a medium bowl. Add orange juice and remaining 1/2 teaspoon salt. Let stand 5 minutes.
3. Divide sliced scallops among 4 plates; top each serving with 1 to 2 tablespoons pomegranate salsa. Drizzle 1 teaspoon olive oil over each plate. Top evenly with chile slices, tarragon leaves, and lemon zest. Squeeze a lime wedge over each plate, and serve immediately.

This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/scallop-crudo-mango-and-pomegranate