Scallop Aguachile with Coconut
To make ahead: Refrigerate the coconut sauce (Steps 1-2) for up to 2 days.
Tips: We prefer "dry" sea scallops because they aren't treated with STP (sodium tripolyphosphate). The untreated scallops are more flavorful and have a better texture.
1 1/2 lean meat, 1 1/2 fat