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Recipe Detail Page
Scallop Crudo with Apple and Horseradish
JANUARY 2017
The keys to a great crudo are using fresh seafood and high-quality ingredients.
Makes 4 servings
½ Granny Smith apple
3 tbsp (45 mL) thinly sliced green onion
1 tbsp (15 mL) freshly grated or shredded horseradish
½ cup (125 mL) extra-virgin olive oil
1 tsp (5 mL) white wine vinegar
4 large scallops, preferably Digby
Pinch salt
Microgreens, for garnish
Freshly ground black pepper
1. Core and finely dice apple. Add to a small bowl along with green onion and horseradish. Stir in oil and vinegar.
2. Remove tough muscles from scallops. Slice each scallop into very thin rounds. Arrange on plates. Sprinkle with salt.
3. Top scallops with apple-horseradish dressing. Garnish with microgreens. Sprinkle with pepper.
Makes 4 servings
