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The less time cooking the more time for dancing! Demonstrated at the 2011 Melbourne Food and Wine Festival.
Cut scallops into quarters.
Put scallops into a bowl and sprinkle evenly with sugar and salt.
Pour over lime juice, add chilli and garlic.
‘Cook’ in citrus juice in fridge for half an hour.
Add onion, tomato and olive oil. Stir and taste for balance of flavours, sweet, salt and sour – adjust to your taste buds.
Makes 15-20 spoons
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