This impressive but easy restaurant-style appetizer is refreshing and light, balanced with just the right amount of heat.
|1 tbsp||freshly grated lemon zest|
|¼ cup||freshly squeezed lemon juice|
|2 tbsp||freshly squeezed lemon juice|
|1 tbsp||freshly grated orange zest|
|¼ cup||freshly squeezed orange juice|
|¼ cup||The Original Louisiana Brand Hot Sauce|
|2 tbsp||sesame oil|
|2 tbsp||soy sauce|
|1 tbsp||minced gingerroot|
|1 tbsp||apple cider vinegar|
|1 tsp||flaky salt|
|¼ cup||packed baby arugula|
|1½ lbs||fresh large sushi-grade sea scallops, thinly sliced|
|¼ cup||thinly sliced cucumber|
|¼ tsp||sea salt|
|1 tbsp||chopped fresh chives|
In medium bowl, whisk together lemon zest, lemon juice, orange zest, orange juice, hot sauce, sesame oil, soy sauce, ginger, vinegar and flaky salt.
On large serving plate, arrange arugula. Top with scallops and cucumber. Spoon dressing over top. Sprinkle with sea salt and chives.
Tip: To make this a gluten-free dish, substitute soy sauce with wheat-free tamari.