Tiradito of Scallops

• 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 aji amarillo or Scotch bonnet chile
• 2 teaspoons finely chopped mint
• 2 teaspoons finely chopped cilantro
• 1/4 cup pure olive oil
• 2 tablespoons fresh Keylime juice or regular lime juice
• 1/2 teaspoon Spanish sherry vinegar
• 1/2 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

1. Mix all of the ingredients except the scallops, salt and pepper, sesame oil, and soy sauce in a bowl.
2. Chill this mixture over an ice-water bath.
3. Chill four small serving plates.
4. Just before you are ready to serve, season the dressing with salt and pepper.
5. Arrange the scallops on the chilled plates.
6. Spoon the dressing over them.
7. Sprinkle a drop of sesame oil and soy sauce on each plate, and serve immediately.

fennel, red bell pepper, tomato, scotch, mint, cilantro, olive oil, keylime juice, spanish sherry vinegar, sriracha sauce, kosher salt, sesame oil, drops of soy sauce

Taken from www.cookstr.com/recipes/tiradito-of-scallopsnbsp (may not work)