Summer Scallop Crudo
Scallops. Scallops. Scallops. Sorry, I got distracted there. Scallops are one of my favorite proteins for a variety of reasons. They are tasty as all hell, refreshing and they hold their own flavor well while bringing out the flavors of the other ingredients used. Crudo, is essentially a raw seafood dish usually cooked/cured using citrus, oil etc. Scallop crudo is one of my favorites as it is light, refreshing, flavorful and a visual treat to look at. Without delay, here is my recipe for scallop crudo:
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons soy sauce, preferably organic
1 tablespoon plus 2 teaspoons sunflower oil (Olive oil can be subbed)
1 tablespoon finely grated peeled fresh ginger
1 red Thai chile, thinly sliced
3/4 teaspoon rice wine vinegar
1/2 pound large sea scallops thinly sliced
2 tablespoons thinly sliced chives
Tobiko (for garnish)
1. I like to start by partially freezing my scallops. This make them easier to slice crosswise. Slice then let them come to temp in the fridge.
2. Combine lemon and orange juice, oil and vinegar, ginger and 3/4 of your chili in a small ball. Whisk together vigorously to mix and combine flavors.
3. Pour your dressing/sauce on to your plate/bowl/board. Carefully arrange the scallops over the top. Garnish with chives and tobiko and season lightly with salt