The key to this dish is finding the highest quality scallops possible. Quick tangent: A buddy of mine used to work as a fishmonger at the farmer’s market in New York City, and he would eat raw scallops at the crack of dawn, insisting that their fresh sweetness would give him more energy than five cups of coffee. The moral of this story is that fresh scallops are delicious when eaten raw. <br /> <br />The coconut marinade in this recipe is subtle, with the saltiness of the soy sauce and fish sauce pairing nicely with the acidity of the lime; the sweetness of the raw scallops will shine in the cool creamy marinade. The radish adds some texture and color, and the chili oil gives the dish just enough heat to make it interesting.

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