This dish is somewhat like ceviche but instead of marinating the scallops in lemon they marinate in olive oil which creates a silky creamy texture in the scallops. You need to have really fresh scallops as you won’t be cooking them. Here in the Westhampton Beach when the Farmers Market opens the women who sell the scallops nibble on them during the day. I know they are fresh when they just pop them in thier mouth like that. I was up in Woodstock, I bought the scallops at Adam’s Farms in Kingston. They looked really fresh, with a nice glow. No fishy smell at all.
You can serve this dish as an appetizer or light lunch with salad. This weekened we actually had it as a snack before heading out for our hike up to Huckleberry Point in Saugerties, NY.
2 servings
4 large sea scallops (must be very fresh, they should have no fishy smell)*
4 Tb organic extra virgin olive oil (use the most flavorful oil you have)
1/4-1/2 tsp Celtic sea salt
2 Tb fresh oregano, finely chopped ( you could also use fresh thyme, marjoram or even parsley)
4 Tb fresh squeezed lemon juice
- Slice the scallops very thin, as thin as you can get them. Some of the ones in the picture were not as thin as I would have liked. I was not at home with my really sharp knives, but it was good anyhow. Do your best to get them as thin as you can.
- Pour the olive oil onto a plate. Sprinkle the olive oil with 1/4 tsp of the salt, mix.
- Place the scallops onto the olive oil and turn over to coat both sides. Be careful when turning so they don’t break.
- Top the scallops with the chopped oregano.
- Cover with plastic so they don’t dry out. Place in the refrigerator for at least 30 minutes (don’t leave them longer than 2 hours).
- Remove them from the refrigerator. Sprinkle with the lemon juice. Taste for salt.
- Eat from the plate with forks or we just used tooth picks. Yum!
*Note: If you are nursing, pregnant or have a weak digestive system avoid eating raw fish.
Here I am at Huckleberry Point 2 hours later. What a beautiful day. I love hiking.
