Scallop Crudo with Citrus-Ginger Sauce - New England Today

InstructionsCut the pepper in half and use a straw or chopstick to scoop out the inner seeds and membrane. Next, slice both pepper and shallot into paper-thin slices (a mandoline is a great tool here).In a small bowl, whisk together the citrus juices. Grate the ginger root into the juice with a Microplane or other fine grater to extract the juice and some pulp, but not the root’s coarse fibers. Whisk to combine.Divide the scallops among 4 salad plates. Pour the citrus dressing around the scallops, then drizzle with olive oil. Sprinkle with pepper slices, shallot slices, and mint leaves. Sprinkle with chili flakes and sea salt to taste. Serve immediately.