Chef Paxx Caraballo Moll uses lemon, lime, and orange along with mango and pomegranate for a huge hit of tropical fruit flavor that skews savory thanks to chopped white onion and serrano chile. The sweet, vegetal balance complements fresh raw diver scallops.

July 2019

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Credit: Greg DuPree

Recipe Summary test

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together onion, lime juice, and 1/4 teaspoon salt in a small bowl. Gently squeeze and massage onion to release some of its liquid. Add mango and pomegranate arils to bowl, toss, and set aside.

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  • Thinly slice scallops across grain, and place in a medium bowl. Add orange juice and remaining 1/2 teaspoon salt. Let stand 5 minutes.

  • Divide sliced scallops among 4 plates; top each serving with 1 to 2 tablespoons pomegranate salsa. Drizzle 1 teaspoon olive oil over each plate. Top evenly with chile slices, tarragon leaves, and lemon zest. Squeeze a lime wedge over each plate, and serve immediately.

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