- 2 tablespoons finely diced fennel
- 2 tablespoons finely diced red bell pepper
- 2 tablespoons finely diced peeled and seeded tomato
- 1 to 2 teaspoons finely minced, seeded ají amarillo or Scotch bonnet chile
- 2 teaspoons finely chopped mint
- 2 teaspoons finely chopped cilantro
- ¼ cup pure olive oil
- 2 tablespoons fresh Keylime juice or regular lime juice
- ½ teaspoon Spanish sherry vinegar
- ½ teaspoon Sriracha sauce (available in gourmet and Asian specialty food markets)
- Kosher salt and freshly ground black pepper to taste
- 8 sea scallops, very thinly sliced and chilled
- A few drops of dark roasted sesame oil
- A few drops of soy sauce
- Mix all of the ingredients except the scallops, salt and pepper, sesame oil, and soy sauce in a bowl. Chill this mixture over an ice-water bath. Chill four small serving plates.
- Just before you are ready to serve, season the dressing with salt and pepper. Arrange the scallops on the chilled plates. Spoon the dressing over them. Sprinkle a drop of sesame oil and soy sauce on each plate, and serve immediately.