Thai-inspired crunchy scallop slices
One pound Downeast Dayboat scallops
Roasted chili paste (available at Asian grocers)
Crispy fried shallots or onions (available at Asian grocers)
2 limes, quartered or cut for easy squeezing
Remove the sweetmeat from each scallop and discard or save for making stock (you can keep them in the freezer until you accumulate enough to make a nice stock). Dry scallops on paper towels and slice into 2-3 thin discs, depending on size. You can also cut them into chunks if you prefer. It’s easier to slice them cleanly if you place in the freezer for 30 minutes to firm them up. Spread each piece with a dab of chili paste, then squeeze with fresh lime juice. Top with torn cilantro leaves and a sprinkle of crispy fried shallots.
Arrange the scallops artfully on a plate for serving (if you do this you can arrange them, then dress them once in place) or place in individual shot glasses to serve as “scallop shooters”. Be sure to keep them very cold. The combination of spicy sweet chili paste, tangy lime juice, creamy scallop and crispy fried shallots is addictive!
You can also cut scallops in to chunks if you prefer. Chunks are easier for shooters but slices make for a more attractive presentation if you overlap on a plate or scallop shell.