By Ben Conniff, Co-founder and Chief Marketing Officer from our cookbook, Real Maine Food
Yields 4 Portions as a meal, and 8 as an appetizer
1 lb Raw Dayboat Scallops from Luke's (or other “dry” sea scallops)
1 ½ tbsp. minced shallots
½ tbsp. chopped fresh tarragon
2 tbsp. extra virgin olive oil
1 ½ tbsp. lime juice
1 ½ tsp. Dijon mustard
Salt and freshly ground pepper to taste
1 tsp. grated lime zest
- Chop scallops into roughly ¼ inch cubes and place in a medium serving bowl.
- In a small bowl, mix shallots, tarragon, olive oil, lime juice, and Dijon mustard. Add this mixture to the bowl with the chopped scallops and toss until scallops are evenly coated.
- Garnish with lime zest, sprinkling over the top, and serve.