Pineapple for President

Salad for President, Julia Sherman 2016 New York

Spicy Scallop Crudo with Pineapple

2 tblsp finely diced fresh pineapple; ¼ cup (60ml) fresh Meyer lemon or regular lemon juice; ¼ cup (60ml) fresh lime juice; 1 tblsp fresh tangerine juice; 1 tblsp minced seeded serrano chili; 1 tsp honey, if needed; 8 to 10 diver scallops; high-quality extra-virgin olive oil; 1 green onion, thinly sliced at an angle; ½ tsp torn fresh cilantro leaves (optional); flaky sea salt or pink Himalayan salt for colour

1.   Combine the pineapple, citrus juice, and chili in a small dish; taste and add honey if needed, ¼ tsp at a time, stirring to dissolve and tasting until you like the level of sweetness

2.   Gently rinse the scallops, submerging them in cold water and draining to remove all sand. Repeat once or twice (no one likes a sandy scallop). Pat dry

3.   Using a sharp fish knife, slice the scallops into rounds as thinly as possible, about ¼ inch (6mm) thick, arranging them in a shallow serving bowl, over-lapping at the edges in a, um, “scalloped” pattern

4.   Spoon the pineapple and citrus mixture over the scallops and drizzle them with oil. Scatter the green onion and cilantro , if using, on top and season with salt. Serve immediately with chopsticks.