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Recipe Detail Page
Scallop Crudo
Holiday 2020
Preservative-free dry-pack scallops are expensive. This treatment stretches a precious ingredient by enrobing it in a flavourful, statement-making dressing that lets your guests know they’re about to eat well. Crispy shallots are available premade in many Asian shops but if not available where you are, add a small thinly sliced shallot to the dressing. Use whatever tender herbs you have on hand—basil, cilantro, chives, chervil, mint or a combination.
Serves 6
DRESSING
1/4 cup (60 mL) tangerine juice
2 tbsp (30 mL) lime juice
1 tsp (5 mL) finely grated ginger
1 tsp (5 mL) Japanese soy sauce
1 tsp (5 mL) white wine vinegar
Pinch salt
5 large dry-pack (preservative-free) scallops
1 Thai chili, thinly sliced (optional)
1 tbsp (15 mL) finely sliced tender herbs (see headnote)
1 tsp (5 mL) olive oil
1 tbsp (15 mL) crispy shallots
1. To make the dressing, combine all ingredients in a small bowl. Pour into a medium-size serving platter with a lip to contain dressing.
2. Slice each scallop into 4 thin coins. Arrange over dressing on platter; top with chili (if‑using) and herbs. Drizzle with olive oil and scatter shallots over. Serve at once.
Serves 6
