Scallops on the Half-Shell with Sea Urchin

30 mins.
Easy
Servings: 4

Ingredients

  • 4 Scallops

  • 1 live Sea Urchin

  • 4 Orange segments

  • 4 thin slices Serrano Chile

  • 4 tsp. Pomegranate seeds

  • 1 spring of Cilantro

  • Black Lava Salt, to taste

  • Extra-Virgin Olive Oil

    • Directions

    1. Shuck and clean the scallops, set aside in fridge.

    2. Open and clean sea urchin, removing the caviar.

    3. Plate by assembling each ingredient on top of each scallop on the half-shell and finish with extra virgin olive oil.

    4. Serve over crushed ice.

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