Recipe Courtesy of Erik Englund - Flying Fish

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Thai Chili Oil:
1 c. grapeseed oil
1 oz. dried Thai chilies (about 5 whole dried chilies)

Chili-Ginger Ponzu Sauce:
1/4 c. Thai Chili Oil
1/4 c. yuzu ponzu sauce
1/4 c. toasted sesame oil
1 Tbsp grated ginger

Scallop Crudo:
8 very fresh, dry-packed day boat or diver scallops. Side muscle removed if necessary, thinly sliced into 1/4 inch thick rounds
Chili-Ginger Ponzu Sauce
1 tart Granny Smith Apple, peeled, cored, and very finely diced
1 English cucumber, seeded, peeled, and very finely diced
1 c. fried shallots
5 shiso leaves, thinly sliced
Grated zest of 1 lemon

Thai Chili Oil:
Heat oil and chilies in a small saucepan over medium heat, until it reaches 300°F. Set aside to cool to room temperature.
When cooled, pour into a blender or food processor and blend until chilies are completely pulverized. Strain through a fine-mesh strainer into an airtight container. Discard solids. (This makes more oil than you need, so the extra can be refrigerated for several weeks).

Chili-Ginger Ponzu Sauce:
Mix all ingredients in a small bowl. Refrigerate until ready to use. (Can be made 5 days ahead).

Scallop Crudo:
Lay scallops, slightly overlapping, on a chilled plate. Dress with enough chili-ginger ponzu sauce to completely coat. Sprinkle apple, cucumber, fried shallots and shiso on top. Garnish with lemon zest.

Variations –
For a quick weeknight meal, you can sub the Thai chili oil with your favorite store-bought chili oil.
You can also make the scallop crudo with sashimi grade salmon instead.