Thai-inspired scallop crudo

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
Cilantro leaves

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).  Slice into 2-3 thin discs, depending on size – it’s easier to slice them cleanly if you place in the freezer for 30 minutes to firm them up.  Arrange on a plate and 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.

The combination of spicy sweet chili paste, tangy lime juice, creamy scallop and crispy fried shallots is addictive!

Please note if you wish to use your scallop shell as the plate you’ll need to wash it thoroughly and don’t re-use it as the shell itself is porous.