2 tbsp finely sliced lemongrass, ground to garnish
2 tbsp finely sliced fresh long-leaf coriander, to garnish
1 tbsp finely julienned makrut lime leaves, to garnish
Few sprigs of fresh coriander, to garnish
2 to 4 tbsp cured salmon roe or sustainable caviar, to garnish (optional)
Edible flowers, to garnish (optional)
Fried shallots, to garnish
Seafood Nahm Jim
¼ cup grated galangal or ginger
3-4 green or red Thai bird’s eye chilies
8 cloves garlic
¼ cup chopped coriander root
Pinch of salt
1/3 cup palm sugar
2/3 cup freshly squeezed lime juice
½ cup fish sauce
Zest and juice of 1 makrut lime leaf
Fried shallots
Method
For Seafood Nahm Jim: Place the hardest ingredients in the mortar first. Add a pinch of salt, pound and grind until ingredients are broken down. Add sugar. Grind into the mixture to develop a fine paste. Whisk in the liquids and mix with paste until well incorporated. Let the dressing sit for 5 minutes before tasting and adjust to taste. Set aside.
Assembly: Clean the scallop shells with a brush to remove all sand and dirt. The shells will be used as presentation and serving pieces.
To trim the scallop meat, remove the outer mantle and the liver (black piece), keeping the flesh (muscle) and the roe (orange piece). For this recipe, only the muscle is needed; however, the roe is a tasty piece to incorporate into the ceviche should you feel adventurous. Slice each scallop into four wedges. Place the scallop wedges back onto the shells and dress each with about ½ tablespoon nahm jim.
Garnish with lemongrass, long-leaf coriander, makrut lime leaves and coriander sprigs, and optional cured salmon roe and edible flowers. Sprinkle the fried shallots on last for texture. Serve immediately.
