Check out this fresh and bright (and easy!) recipe featuring our scallops!
Brought to you by @embersonlybbq
- Remove side muscles from scallops. Then, using your sharpest knife, thinly slice the scallops crosswise.
- In a rimmed plate, pour yuzu ponzu sauce to form a thin layer on the bottom.
- Top each scallop with a pinch of fleur de sel salt, lemon zest, fresh squeezed lemon juice, one thinly sliced Fresno chili pepper and one cilantro leaf.
- Serve immediately. Enjoy!