Prep Notes

Bay scallops are delicate and cure quickly. Ensure they are thoroughly dried before slicing.

Final Ratio Summary

• Bay Scallops: 100g (Base)
• Lime Juice: 25g (25% Acid Ratio)
• High-Quality Olive Oil: 10g
• Salt: 1.5g (1.5% w/w)

Method

1. Dice scallops into 1/2 cm pieces.
2. In a small bowl, whisk together the lime juice and salt until dissolved.
3. Gently fold the scallops into the curing liquid just before serving (cure time is minimal, approx. 5 minutes).
4. Drizzle with olive oil and garnish with finely minced tarragon.