Skip to content
December 30, 2013 / Chris Blum

Scallop Crudo 3 Ways

20131230-062834.jpg

The fishmonger at my local farmers market has the most amazing scallops – fresh and meaty. This week I was inspired by Food & Wine magazine to serve the raw with 3 sauces – magnific!!

Ingredients:
6 scallops sliced thin

Arrange them in 3 circles on two plates and top with sauces.

Wasabi Ginger
2 TBSP canola oil
1 1/2 TBSP lime juice
1 TBSP wasabi paste
1/2 tsp finely grated ginger
Pinch of salt

Whisk together and drizzle over scallops. Sprinkle with a few thinly sliced scallions.

Lemon and Espelette
Drizzle your best olive oil and lemon juice over the scallops, season with sea salt and espelette.

Pecan and ponzu
Drizzle a little ponzu over the scallops, dot with balsamic glaze and sprinkle with tasted finely chopped pecans.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: